6 to 8
curry powder (recipe here or use store bought)
shrimp (26 to 20 per pound), peeled, deveined, 1/2-inch pieces
ginger (I use 1 T)
garlic, minced to paste
red bell pepper, julienne 2" long
- Cook curry powder and cayenne in a large nonstick skillet over medium-low heat for about 4 minutes and transfer to a large bowl.
- Cover rice noodles with roughly 1.5 quarts of boiling water. Stir briefly and soak for about 2.5 minutes, stirring once after a minute. Noodles should be flexible but not soft.
- Drain noodles, cut them in thirds roughly, and toss into the curry mixture along with the rest of the 1st set.
- Wipe out skillet with a paper towel and heat about 1 t oil over medium. Saute shrimp in one layer without moving until bottoms are browned, about 90 seconds. Stir and cook another 90 seconds.
- Push shrimp to the side, add another 1 t oil and scramble eggs with salt until set but soft. Mix with the shrimp and finish cooking eggs. Transfer to a clean bowl.
- In another 1 t oil, cook the 3rd set to your liking in any order you wish. I like well cooked shallots and lightly cooked peppers. Add to shrimp.
- On medium-high, bring broth to a simmer and add noodles and stir until liquid is absorbed, about 2 minutes.
- Mix it all together along with the sprouts and lime juice.
- Serve with lime wedges.
- Yield: As a main dish, 4 at the most. I've only made it once and it was a 1x batch. If doubling, you can probably cut down on some of the saute oil.
- Source: Almost 100% Cook's Illustrated
Category: Chinese Modified 7/16/14