3 cups of cold cooked egg noodles (8oz flat chinese noodles)
4 tbs peanut oil for frying
1 tbs minced garlic
1 tbs minced ginger
2 tbs minced mint
2 tbs minced basil
1 tbs minced fresh red hot chiles (or serrano)
1/2 lb raw shrimp, shelled and sliced down the middle
Vegetables:
1 tbs peanut oil
1 red pepper, seeded and cubed
3 green onions diagonal cup into small pieces
1 cup sliced fresh mushrooms
Sauce:
1/2 cup chicken stock
2 tbs fish sauce
1 tbs palm sugar (or brown sugar)
1 tbs sweet chili sauce
1/2 tsp shrimp paste
2 tsp grated lime zest
1 tbs tapioca starch mixed with 1 tbs water
Garnish:
1 minced green onion
1 tbs minced cilantro
1 tbs minced basil
1/2 tbs minced mint
Preparation:
Pan-fry noodles in peanut oil until golden on both sides. This will take about 8 minutes. Remove from frying pan. Drain. Cut noodles into wedges. Position on plate.
Prepare Sauce:
In a small bowl, combine all sauce ingredients. Set aside.
Last Minute Cooking:
Remove most of the oil from the frying pan or wok. Add shrimp and saute until it loses raw outside color. Remove and set aside.
Heat 1 tbs oil in pan or wok. Saute garlic, ginger, mint, basil and fresh chiles for a few seconds. Add vegetables and saute until vegetables brighten. Add sauce ingredients and heat thoroughly. Return shrimp and thicken sauce with tapioca mixture. Taste and adjust seasons. Tip out onto noodles. Top with garnish. Serve at once.
Serves 4.
Modification of a Hugh Carpenter recipe
Wok on the Wild Side 