Recipe courtesy of Kathleen Daelemans
Thai Shrimp
- Level: Easy
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 309.5 calorie
- Total Fat
- 2.2 grams
- Saturated Fat
- 0.42 grams
- Carbohydrates
- 46.2 grams
- Dietary Fiber
- 0.75 grams
- Protein
- 24.9 grams
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- Level: Easy
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 309.5 calorie
- Total Fat
- 2.2 grams
- Saturated Fat
- 0.42 grams
- Carbohydrates
- 46.2 grams
- Dietary Fiber
- 0.75 grams
- Protein
- 24.9 grams
Ingredients
5 ounces rice noodles
1/2 cup lime juice
1/4 cup sugar
2 tablespoons fish sauce
1/2 teaspoon chili paste
1 pound small shrimp, peeled and deveined
1/2 cup loosely packed cilantro leaves
Directions
- Prepare rice noodles according to package instructions.
- Combine the lime juice, sugar, fish sauce and chili paste to make the Thai shrimp sauce. Pour Thai shrimp sauce into a 10-inch non-stick pan. Turn heat to medium high and bring to a boil. Add the shrimp, and reduce heat to medium low. Cook until shrimp is tender, about 3 to 4 minutes. Add cilantro to sauce. Taste and adjust seasonings, pour over noodles.
