Rating: 4 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
  • 11 Ratings
Anna Painter

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Credit: Christopher Baker

Recipe Summary test

hands-on:
25 mins
total:
45 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the noodles according to the package directions. Rinse with cold water, drain, and toss with the sesame oil; reserve.

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  • Meanwhile, peel and devein the shrimp; set the shells aside. Cook the shells in a large pot (dry) over medium until pink, 2 to 3 minutes. Add the chiles and garlic; cook 30 seconds more. Add the broth and fish sauce. Bring to a boil, then reduce to a simmer for 20 minutes. Remove the shells, chiles, and garlic and discard.

  • Add the peeled shrimp to the broth; cook until pink, 2 to 3 minutes. Remove the pot from the heat and stir in the salt, pepper, and half of the scallions and cilantro.

  • Divide the noodles and soup among 6 bowls. Serve with bean sprouts, peanuts, lime wedges, and the remaining scallions and cilantro.

Nutrition Facts

360 calories; fat 10g; cholesterol 145mg; sodium 1120mg; protein 29g; carbohydrates 41g; sugars 3g; fiber 3g; iron 2mg; calcium 100mg.
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