chelsea'srecipes

• 4 ounces uncooked wide rice sticks (pad Thai noodles)
• 2 tablespoons peanut oil, divided
• 1 1/2 pounds large shrimp, peeled and deveined $
• 1 cup vertically sliced onion $
• 1 cup (1/8-inch-thick) diagonally sliced celery $
• 2 tablespoons finely minced lemongrass
• 1 tablespoon grated peeled fresh ginger
• 1 cup light coconut milk
• 2 tablespoons Thai red curry paste
• 1 1/2 tablespoons brown sugar
• 2 teaspoons rice vinegar
• 1 1/2 teaspoons fish sauce
• 1 cup mung bean sprouts
• 2 tablespoons thinly sliced fresh basil
• 2 tablespoons thinly sliced fresh mint
• 1/4 cup chopped unsalted, dry-roasted cashews
• 1/4 cup celery leaves $
• 8 lime wedges $

Preparation

1. 1. Cook noodles according to package directions; drain.
2. 2. Heat a large wok or skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shrimp; stir-fry 4 minutes. Remove shrimp from pan. Return pan to high heat. Add remaining 1 tablespoon oil; swirl to coat. Add onion, celery, lemongrass, and ginger; stir-fry 1 minute. Combine coconut milk and next 4 ingredients (through fish sauce) in a bowl, stirring with a whisk until sugar dissolves. Add coconut milk mixture to pan; cook 3 minutes or until sauce is slightly thickened.
3. 3. Add noodles, shrimp, bean sprouts, basil, and mint to pan; toss to coat. Divide noodle mixture among 4 shallow bowls; sprinkle with cashews and celery leaves. Serve with lime wedges.

# posted by Chelsea @ 11:10 AM