| | | | 1/2 |  | pound dried flat rice noodles, 1/8 inch thick | | | | | 1/4 | | cup light-brown sugar | | | | | 3 | | tablespoons white vinegar | | | | | 3 | | tablespoons Asian fish sauce (nam pla) | | | | | 1 | | tablespoon tamarind pastemixed with 1 tablespoon water, or 2 tablespoons molasses | | | | | 1/4 | | teaspoon coarsely ground dried red chiles, or to taste | | | | | 1 | | tablespoon dried shrimp, minced | | | | | 2 | | tablespoons canola oil | | | | | 2 | | shallots, minced | | | | | 2 | | large cloves garlic, minced | | | | | | Salt | | | | | 1/4 | | pound string beans, trimmed and thinly sliced lengthwise | | | | | 1/4 | | pound sugar-snap peas, cut in half | | | | | 12 | | medium shrimp(1/2 pound), peeled and deveined | | | | | 1 | | cup fresh bean sprouts | | | | | 3 | | scallions(green parts only), very thinly sliced on the diagonal | | | | | 1 | | tablespoon roasted peanuts, coarsely chopped, for garnish | | | | | 1 | | lime, quartered lengthwise, for garnish | | | | | | Fresh cilantrosprigs, for garnish | | | | | 1. Soak noodles in warm water for 20 minutes, or until softened; drain well. Meanwhile, combine 1/4 cup water, sugar, vinegar, fish sauce, tamarind mixture, and dried chiles in a small saucepan. Simmer, stirring, for 5 minutes. Remove from heat, add dried shrimp, and set aside. | | | | | 2. Heat oil in a large nonstick skillet or wok over medium heat. Add shallots and garlic, and stir-fry for 2 minutes. Stir in sugar mixture, and reduce heat to lowest possible setting. Bring a medium saucepan of salted water to a boil. Add string beans, and cook for 1 1/2 minutes. Add sugar-snap peas, and continue cooking for 30 seconds. Drain, and set aside. | | | | | 3. In another large nonstick skillet, cook shrimp over medium-high heat, 3 minutes per side. Meanwhile, add noodles, a quarter of the bean sprouts, and half the scallions to the shallot mixture. Raise heat to high, and boil, stirring, for 2 minutes. Add shrimp, string beans, and sugar-snap peas, and stir for 1 minute more. Turn out noodles onto a platter, sprinkle with peanuts and remaining scallions, and arrange lime quarters, coriander sprigs, and remaining bean sprouts beside them. | | | | | | Per serving: 420 calories, 10 g fat, 22 mg cholesterol, 71 g carbohydrate, 2143 mg sodium, 15 g protein, 2 g dietary fiber. | | |
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