-1/2 package of rice noodles
-Juice of 2 limes
-1 teaspoon of sugar
-50ml thai fish sauce
-1 bird chili finely chopped (wear gloves unless you've got a high tolerance to the heat)
-16 x jumbo shrimp (more if you're especially generous)
-2 garlic cloves finely chopped
-4 lettuce leaves cut into thin strips
-12 or so thai basil leaves cut into thin strips
-4 or 5 spring onions (scallions) chopped
At home I like to keep things simple and fast. Here's a quick noodle dish.
1. The Noodles
In a large pot of cold water, gently heat noodles until soft. Don't let them boil or you'll wind up with rice paste. Not good.
Once soft, drain them in a colander and rinse with cold water to stop them from cooking further. Cover and set aside.
2. The Sauce
In a bowl combine the lime juice, thai fish sauce, sugar and chili. Set aside.
3. The Shrimp
Add a couple of tablespoons of peanut or canola oil to a hot skillet, add the garlic and saute for 15 seconds before adding the shrimp. Cook shrimp for 3 or 4 minutes. Remove from heat.
4. Assemble the dish
Place some noodles in a bowl and drizzle a few tablespoons of the sauce over them. Combine the strips of lettuce leaves, basil and chopped scallions and sprinkle over noodles. Top with shrimp.