Coconut Rice Noodles With Shrimp and Peas
Per ServingCoconut Rice Noodles With Shrimp and Peas |
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|---|---|---|
| Makes: 6 | ||
| Serving Size: 1 1/4 cup | ||
| Calories | 435 | |
| Fat | 9 | g |
| Saturated Fat | 3 | g |
| Carbohydrate | 44 | g |
| Fiber | 4 | g |
| Sugars | 4 | g |
| Cholesterol | 275 | mg |
| Sodium | 790 | mg |
| Potassium | 610 | mg |
| Protein | 42 | g |
| Phosphorus | 495 | mg |
| Choices: Starch 3, Lean Meat 5 | ||
- Makes: 6
- Serving Size: 1 1/4 cup
Ingredients
| 2 | Tbsp. | grapeseed oil |
| 1 | large | clove garlic, peeled and minced |
| 1 | large | shallot, peeled and minced |
| 1 | Tbsp. | red Thai curry paste |
| 1 | tsp. | Indian curry powder or ground turmeric |
| 36 | med. | headless, peeled, and deveined tiger shrimp |
| 1 | cup | light unsweetened coconut milk |
| 1 | cup | filtered water |
| 1 | Tbsp. | fish sauce |
| 8 | oz. | rice vermicelli noodles, soaked in water until pliable |
| 1 1/2 | cups | shelled peas, fresh or frozen |
| 12 | sprigs | cilantro |
| 1 | lime, cut into wedge |
Directions
- In a large nonstick skillet, heat the oil over medium heat and stir-fry the garlic and shallots for 3 to 5 minutes, until golden brown.
- Add the curry paste and curry powder, and continue to stir-fry until fragrant and a shade darker. Add the shrimp and continue to cook until just opaque, about 1 minute. Stir in the coconut milk, water, fish sauce, rice vermicelli, and peas, and cook until the noodles have absorbed all of the liquid, about 1 minute.
- Divide among individual plates, and garnish with cilantro sprigs and lime wedges.
