Ingredients
- 2 tablespoons oil (canola oil, divided)
- 1 large shallot, diced
- 1 serrano chili, minced
- 2 cloves garlic, minced
- Gingerroot (one 1-inch piece, peeled and minced)
- 8 cups chicken stock
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 8 ounces shrimp (large shrimp, peeled and deveined, 12)
- 8 ounce dry rice noodles (cooked according to package directions)
- 124 grams bean sprouts (1 cup)
- 1/4 cup peanuts (roasted salted peanuts)
- 1 fresno chili pepper, sliced thin
- 1/2 cup fresh cilantro leaves
- Lime wedges
How to Make
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Step 1: In Dutch oven over medium heat, heat 1 tablespoon oil, add shallot and cook until soft, about 5 minutes. Add serrano chili, garlic and ginger, and cook until fragrant, about 1 minute. Add stock, then stir in fish sauce and brown sugar. Simmer, covered, 10 minutes.
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Step 2: In large non stick skillet over medium-high heat, heat remaining tablespoon oil until smoking. Add shrimp and cook until starting to brown on one side, about 2 minutes. Flip, and continue cooking, about 1 minute more, until they are cooked through . Transfer to plate.
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Step 3: Divide broth and noodles evenly among 4 serving bowls and add 3 shrimp to each bowl. Garnish with bean sprouts, peanuts, fresno slices and cilantro, serve with lime wedges. Enjoy, refrigerating any leftovers.
We hope you enjoy this recipe!
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