I do my best not to waste food. I believe in resourceful cooking, meaning food shouldn’t only taste good, but it should be functional: simple, affordable, and unwasteful. That’s how I derived the idea for this dish. I had left over coconut milk from my chickpea salad, and figured that a Thai noodle dish would be a good vehicle for the leftovers.
This is a simple rice noodle stir fry, loaded with green vegetables, shrimp, and lush coconut-curry sauce. You may notice a lot of ranges in the ingredient list – just go with what suits your taste, and you can always add more. I like big flavors, so I went with more curry paste, ginger, and hot sauce, and less coconut milk, which will mellow things out. Do what sounds good to you, and don’t go too heavy on the coconut milk because it will make your dish soupy. The key to success here is to prep everything in advance because this dish comes together quickly. The hardest thing to time is the rice noodles – if you prepare them too far in advance they will stick together, so be mindful. The predominant flavor comes from red curry paste, but I used sriracha and soy sauce at the end to adjust the heat and salt respectively. I also used a little bit of lime to brighten it up. This was definitely a meal that improved in flavor the next day after the flavors had a chance to meld. Overall, this meal was tasty and fast, and who doesn’t like noodles with shrimp for dinner?
Thai Curry Noodles with Shrimp and Vegetables (makes about 3 servings)
- 2 tablespoons vegetables oil, or other light colored oil
- Juice of one lime
- 3 big garlic cloves, minced
- 4 scallions, chopped
- 2-3 inch piece of fresh ginger, peeled and grated
- 1/2 pound sugar snap peas, peeled and cut in half
- 1/4 cup salted peanuts, roughly chopped
- 1/4 cup fresh cilantro, roughly chopped
- 1/2 pound 16-20 count shrimp
- 1-2 tablespoons red curry paste
- 8 oz. rice stick noodles
- 3/4-1 cup coconut milk
- 3 cups packed baby spinach
- Soy sauce, to taste
- Sriracha, to taste
- Cook rice noodles according to package directions, and set aside.
- In a large non-stick skillet or wok, preheat oil over medium heat. Add garlic, ginger, and scallions, and saute until fragrant about 30 seconds.
- Add the shrimp to the pan, and saute until they are nearly pink, but not fully cooked yet.
- Add the snap peas and the curry paste. Saute for 2-3 minutes until the snap peas are bright green, and the curry paste deepens in color.
- Then add the spinach and cooked rice noodles to pan. Reduce the heat to low.
- Add 3/4 cup of coconut milk to the pan and the lime juice, and begin to stir to combine, and spinach with start to wilt. Add more if the mixture seems dry.
- When everything is combined, taste your noodles, and add soy sauce and sriracha as needed.
- Garnish with cilantro and peanuts, and enjoy.
June 30, 2015