You may also like
Categories:
rice noodles chicken stock lemongrass stalks garlic salt shrimp snow peas cilantro scallions lime juice
Viewed: 29 - Published at: 6 years agoIngredients
- 1/4 pound Asian rice noodles (Pad Thai noodles)
- 4 cups chicken stock or low-sodium broth
- 2 plump lemongrass stalks, inner bulbs very thinly sliced, tops crushed
- 1 medium garlic clove, thinly sliced
- Salt and freshly ground pepper
- 1 pound peeled and deveined medium shrimp
- 1 cup snow peas, halved crosswise
- 1/2 bunch watercress, tough stems discarded (2 cups)
- 1/4 cup finely chopped cilantro
- 2 scallions, thinly sliced
- 2 tablespoons fresh lime juice
Method
- Soak the noodles in a large bowl of hot tap water until pliable, about 15 minutes.
- Meanwhile, in a large saucepan, combine the stock with the sliced and crushed lemongrass and the garlic.
- Cover and simmer over low heat for 20 minutes.
- Season with salt and pepper and discard the large lemongrass stalks.
- Bring a large saucepan of water to a boil.
- Drain the noodles and cook them in the boiling water until tender, about 2 minutes.
- Drain well and rinse under cool water.
- Add the shrimp, snow peas and watercress to the lemongrass broth and cook until the shrimp are pink and the vegetables are crisp-tender, about 2 minutes.
- Stir in the cilantro, scallions, lime juice and noodles and cook just until heated through.
- Serve at once.
