Recipe courtesy of Emeril Lagasse
Show: Emeril Live
Episode: Use Your Noodle
Save Recipe Print
Total:
35 min
Prep:
25 min
Cook:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Bring 4 cups of water to a boil. Place noodles in a large bowl and cover with the boiling water. Allow noodles to soak for 5 minutes, drain, and rinse with cold, running water for 30 seconds. Drain well and set aside.

In a small bowl, combine the fish sauce, vinegar, sugar, red pepper, coconut milk, and if desired, the tamarind concentrate, stirring until the sugar is dissolved.

Heat the sesame and peanut oils in a wok or large saucepan over medium-high heat. Just before the oil is smoking, add the shrimp and cook until pink, stirring constantly. Add the tofu, mushrooms, bean sprouts, carrots, red bell pepper, garlic, and reserved noodles, and cook until heated through, about 2 minutes.

Pour the sauce mixture into the wok and toss until combined. Cook until the mixture is steaming and most of the liquid has evaporated. Add the peanuts and green onions and cook an additional 30 seconds.

Remove the wok from the heat and season with the lime juice and cilantro. Serve hot with Sriracha, if desired.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Kuay Tiaw Pad Thai

Recipe courtesy of Nongkran Daks

Thai Lettuce Wraps

Recipe courtesy of Ree Drummond

Sauteed Vegetables

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Shrimp Scampi

Recipe courtesy of Food Network Kitchen

Tuscan Vegetable Soup

Recipe courtesy of Ellie Krieger

Beef Stew with Root Vegetables

Recipe courtesy of Ree Drummond

Vegetable Noodle Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories