This noodle dish is loaded with fresh Thai flavor with a twist of coconut milk that neutralizes the hot red chili paste for a mouthwatering and spicy saucy base to cover the shrimp and fried veggies. Always remember that any seafood dish outshines in flavors when the sea food you cook are fresh and of good quality. Make sure you get your shrimp from the Best shrimp and prawn providers to enjoy the fresh taste of your dish.
- Shrimp peeled , deveined – 1 pound
- Chopped garlic – 3 cloves
- Ginger paste – 1 tablespoon
- Hot chili paste-2 tablespoon
- Sliced and stemmed Mushrooms – 2 cups
- Extra virgin olive oil – 4 tablespoon
- Coconut milk- 13.5 ounce
- Thinly sliced carrots -1 cup
- Sliced red cabbage-2 cups
- Thai Noodles – 7 ounces
- Fish sauce – 2 tablespoon
- Chopped roasted pea nuts -1/2 cup
- Lime -1
- Cilantro leaves -2 cups
- Diced yellow bell pepper-1
- Pepper – ½ tablespoon
- Salt as per taste
Heat oil in a pan on a medium heat and add the deveined and peeled shrimp. Season them with salt and pepper, chili paste and sear them on both the sides, until the color of the shrimp turns pinkish. Cook it for about 5 minutes. Remove the pan and set it aside.
Again to the pan add more oil if required and toss the garlic, ginger paste and bell pepper. Toss them for one minute and add sliced cabbage, mushroom and carrots and toss them for a minute then to it add the coconut milk, noodles, fish sauce, scallions and cilantro. Bring them to a boil, then lower the heat and let it simmer until the noodles get cooked.
Now lower the heat and bring the pan down the flame and to it add the lime juice and salt as per taste and requirement. Make sure you add the lime juice by bringing the pan down the flame else it can cause splitting of the coconut milk thereby turning it sour.
Now put the pan to heat and let the mixture turn a little dense and then add the precooked shrimp to the mixture. Give it a good mix. Serve it hot with a garnish of cilantro and roasted peanuts on the top.