Curried Noodles with Shrimp
6 cups boiling water
2 tablespoons Madras curry powder
pinch of salt
8 ounces dried rice noodles
1 tablespoon canola oil
¾ pound shelled and deveined large shrimp
salt and pepper
3 tablespoons canola oil
¼ cup minced garlic
¼ cup minced fresh ginger
3 tablespoons lime juice plus wedges for garnish
2 tablespoons soy sauce
1 cup chopped fresh basil (or 1 tablespoon dried) Best to use Thai basil
1 cup chopped cilantro
½ cup thinly sliced scallions
1 serrano chile, minced (or other hot chile)
How to make this recipe
- In a baking dish or bowl, mix together the boiling water, curry power and a pinch of salt. Add noodles and let fully hydrate, about 20 minutes. In a colander, drain the noodles. Place in a bowl.
- Season the shrimp with salt and pepper. Heat 1 tablespoon oil in a skillet until shimmering. Cook the shrimp, turning once until fully cooked, 3-5 minutes. Add to the bowl with noodles
- Wipe out the skillet. Add 3 tablespoons of oil. Saute the garlic and ginger for about 2 minutes.
- Turn off the heat. Add lime juice, soy sauce, basil, cilantro, scallions and chile. Mix well. Mix well and toss with noodles. Serve.
Notes. The original recipe called for low sodium soy sauce but any soy sauce is fine. The ingredient list in the original was for 1 cup fresh basil. This is challenging to find in the winter so it’s okay to make with dried. Thai basil better fits the flavor profile than European. Thai kitchen sells this dried. If you can’t find Serrano, try jalapenos. The sequence of the instructions are modified a bit from the original recipe to ensure all sauce and topping ingredients are well mixed.
Prep Time: 45 minutes
Cook Time: 15 minutes
Serves: 6 servings
Source: Bon Appetit