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: Rice Noodles with Shrimp Recipe
| Recipe Detail | ||
| Noodle Recipes "1 Tbsp. purchased or Homemade Green Curry Paste* 2 Tbsp. olive oil 1 14-oz. can unsweetened coconut milk 1 14-oz. can chicken broth 1/4 cup lemon juice 2 Tbsp. fish sauce 1 14-oz. pkg. wide rice stick noodles 1 lb. large shrimp, peeled, deveined, and cut in halves lengthwise 1 large red sweet pepper, cut into thin strips 1 cup fresh snow pea pods, trimmed 1/4 cup chopped fresh cilantro leaves 2 hard-cooked eggs, quartered " "1. In saucepan cook curry paste in hot oil until fragrant and beginning to stick to pan. Add milk, broth, lemon juice, and fish sauce. Bring to boiling; reduce heat. Simmer, uncovered, 8 to 10 minutes or until reduced to 3-1/2 cups. Cook noodles in boiling salted water 4 to 6 minutes or until tender; drain. Rinse under cold water; drain. Divide noodles among 4 bowls. Add shrimp, pepper, and snow peas to sauce. Return to boiling; reduce heat. Simmer, uncovered, 1 to 3 minutes or until shrimp are opaque and vegetables are crisp-tender. Stir in cilantro. Spoon over noodles. Top with eggs. Makes 4 servings (1-1/4 cup noodles + 1-1/2 cups sauce) " | ||
