Ingredients
- 1/2 pound rice-stick noodles
- 1 tablespoon roasted peanut oil
- 1 teaspoon minced garlic
- 1/2 cup lime juice
- 2 tablespoon fish sauce
- 1/2 teaspoon vietnamese chili paste
- 1/4 cup sugar
- 1 pound large shrimp
- 1/2 cup cilantro
Preparation
Baking Directions:
The temptation to order carryout lessens when you master a few super-quick meals, and this is definitely a quickie.
Challenge yourself to come up with five fast meals and then keep the ingredients around all the time.
Don’t forget to fix at least one salad and veggie with this entrée.
Try microwave-steamed baby bok choy if you’re thin on time.
Prepare rice noodles according to package instructions.
Set aside.
Place remaining ingredients except shrimp and cilantro in a 10-inch nonstick pan.
Bring to a boil over medium-high heat and add shrimp.
Reduce heat to medium-low and cook until shrimp are tender, 3 to 4 minutes.
Using a slotted spoon, remove shrimp from pan and place over cooked rice noodles in a serving bowl.
Add cilantro to sauce.
Taste and adjust seasonings, pour sauce over shrimp and noodles, and serve.
Tips:
Shortcut ChefBefore you leave for work in the morning, whisk together in a Mason jar or measuring cup all the ingredients except the shrimp and cilantro.
SidebarIf you like your sauce a little thicker, reduce it to the desired consistency before you add the cilantro.
