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Angelica shows us how to prepare coconut shrimp noodles
Angelica shows us how to prepare coconut shrimp noodles
One pot wonder! In this week's Dining With Duria, Angelica shows us how to prepare coconut shrimp noodles.
Coconut Shrimp Noodles
Courtesy: Bev Cooks
Makes 2 large bowls or 4 smaller bowls
Ingredients:
- 1 tbsp extra-virgin olive oil
- 1 tsp sesame oil
- 1 pound extra-large raw shrimp, thawed, peeled and devined
- 3 cloves garlic, minced
- 1 tbsp ginger, minced or grated
- 1 yellow bell pepper, diced
- 1 (13.5 oz) can coconut milk (can use light coconut milk too)
- 2 cups seafood stock (can use chicken or vegetable stock instead)
- 7 oz (half a box) pad Thai noodles
- 1 tsp fish sauce
- 2 tsp Sriracha sauce
- 1 cup cilantro, chopped (plus more for garnish)
- 2 scallions, diced
- 1 lime
Directions:
- Heat the oils in a large straight-sided pan over medium-high heat. Add the shrimp. Season with salt and pepper and seasonings of your choice. Sear on both sides until shrimp is pink/golden, about 5 minutes total. Remove from pan and set aside.
- Back in the pan, add more oil if needed and toss in the garlic, ginger and bell pepper. (Note: you can add other vegetables if you’d like) Sautee for 1 minutes, then add the coconut milk, stock, noodles, fish sauce, Sriracha sauce, cilantro and scallions. Bring to a boil, reduce heat and let simmer until noodles cook through, about 5 minutes.
- Take pan off heat and squeeze lime juice onto noodles. Stir shrimp back in, toss and serve. Top with fresh cilantro for garnish.