Thai Shrimp Vermicelli Stir Fry

To maximize the sumptuous flavor, you can let this dish sit for 40 minutes before serving, then reheat and enjoy hot.

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Ingredients

1. 8 oz. / 240 g brown/whole rice vermicelli noodles
2. ¼ cup / 60 ml high-oleic sunflower oil
3. 3 cloves fresh garlic, minced
4. 8 oz. / 240 g fresh shrimp, shelled and deveined
5. 1 stalk spring green onions or scallions, sliced into 2-inch/5-cm pieces
6. 1½ tsp. / 1 g hibe (dried shrimp, MSG-free)
7. 1 cup / 100 g mung bean sprouts, divided
8. 3 Tbsp. / 85 g Thai fish sauce or 6 anchovies, mashed
9. 1 Tbsp. / 14 g banana ketchup
10. ½ tsp. / 1 g chili flakes
11. 1 egg (preferably organic omega-3 or pastured), beaten slightly
12. ½ cup / 8 g cilantro, chopped
13. ½ cup / 70 g peanuts, toasted and chopped
14. Lime wedges
15. Chili sauce

Directions

1. In a bowl with hot water, soak the noodles for fifteen minutes. Cut the noodles to about 4 inches or 10 cm long, drain, and set aside.
2. Heat the oil in a pan over medium-high heat. Add the garlic and green onions and lightly stir-fry for about a minute before adding the fresh shrimp. Continue stir-frying for 2 minutes more.
3. Add the hibe and a cup of mung bean sprouts.
4. Drizzle in the fish sauce or mashed anchovies with the ketchup, and chili flakes.
5. Remove the shrimp mixture from the pan and transfer to a platter.
6. Add the eggs in the same pan and with the use of a whisk scramble the eggs in swirling motion.
7. Return the shrimp mixture to the pan and carefully toss in with the scrambled egg.
8. Stir in the drained noodles and toss to combine with the shrimp-egg mixture. Cook for about 5 minutes stirring constantly to prevent noodles from burning.
9. Serve in individual plates, topped with bean sprouts, chopped cilantro, and toasted peanuts. Serve with lime wedges and chili sauce on the side.

Serving Size: 1 cup . 200 g

Exchanges per Serving: 2 Carb, 1 Protein, 1 Fat

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