Rice Noodles with Shrimp

This recipe makes four noodle bowls of large shrimp, red sweet pepper, and fresh snow pea pods flavored with either purchased or homemade Green Curry Paste.

Rice Noodles with Shrimp

by 3  people

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Servings: 4
Serving size: 1 1/4  cup noodles + 1-1/2 cups sauce
Total Time: 35 mins
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  • 1   tablespoon 
    purchased or Homemade Green Curry Paste*
  • 2   tablespoons 
    olive oil
  • 1  14  ounce can 
    unsweetened coconut milk
  • 1  14  ounce can 
    chicken broth
  • 1/4  cup 
    lemon juice
  • 2   tablespoons 
    fish sauce
  • 1   ounce 
    wide rice stick noodles
  • 1   pound 
    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
Homemade Green Curry Paste
  • 1   
    large onion, chopped
  • 2   
    stalks lemon grass, tender white portion thinly sliced
  • 1/4  cup 
  • 2   inch section 
    fresh ginger, peeled, chopped
  • 1/2  cup 
  • 3   
    fresh serrano chile peppers, seeded (see Note)
  • 4   
    cloves garlic, minced
  • 2   teaspoons 
    curry powder
  • 1   teaspoon 
    five-spice powder
  • 3/4  teaspoon 

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)
Homemade Green Curry Paste
In food processor or blender combine onion, lemon grass, water, ginger, cilantro, serrano chile peppers, (see Note); garlic, curry powder, five-spice powder, salt. Cover; process or blend until smooth.

Nutrition information
Per Serving: cal. (kcal) 781, Fat, total (g) 32, chol. (mg) 236, sat. fat (g) 19, carb. (g) 96, Monosaturated fat (g) 6, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 3, pro. (g) 24, vit. A (IU) 1701, vit. C (mg) 71, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 24, Cobalamin (Vit. B12) (g) 1, sodium (mg) 1402, Potassium (mg) 312, calcium (mg) 121, iron (mg) 6, Percent Daily Values are based on a 2,000 calorie diet
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