- Kosher salt
- 6 oz. 1/4-inch-wide dried rice noodles (pad thai)
- 2 medium limes, 1 juiced and 1 cut into wedges
- 1-1/2 Tbs. packed light brown sugar
- 2 tsp. soy sauce
- 1 tsp. fish sauce
- 3/4 lb. peeled and deveined large shrimp (31 to 40 per lb.)
- 3 Tbs. canola or peanut oil
- 1/2 tsp. ground coriander
- Freshly ground black pepper
- 2 medium red bell pepper, cored, seeded, and finely diced
- 1 medium jalapeño, seeded and finely diced
- 1 large shallot, finely diced
- 1/4 cup chopped fresh cilantro
- Bring a medium pot of well-salted water to a boil. Add the noodles, lower the heat to a gentle simmer, and cook, stirring occasionally, until the noodles are just tender, 5 to 7 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well.
- In a small bowl, combine the lime juice, sugar, soy sauce, and fish sauce; set aside. In a medium bowl, toss the shrimp with 1 Tbs. of the oil, the coriander, 1/2 tsp. pepper, and 1/4 tsp. salt.
- Heat the remaining 2 Tbs. oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the red pepper, jalapeño, and shallot, sprinkle with 1/4 tsp. salt, and cook, stirring, for 1 minute.
- Add the shrimp and cook, stirring, until it turns pink and is almost cooked through, about 2 minutes. Add the lime juice mixture and cook, stirring, until the shrimp is cooked through, about 1 minute more.
- Add the noodles and half of the cilantro; toss until the noodles heat through and pick up the sauce, 1 to 2 minutes.
- Serve sprinkled with the remaining cilantro, with the lime wedges on the side for squeezing.
- Main Dishes, Fish