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Shrimp, Cilantro and Rice Noodles

Shrimp, Cilantro and Rice Noodles

From Fine Cooking

Shrimp, Cilantro and Rice Noodles


  1. 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the noodles and half of the cilantro; toss until the noodles heat through and pick up the sauce, 1 to 2 minutes.
  6. Serve sprinkled with the remaining cilantro, with the lime wedges on the side for squeezing.

Serves 3-4.

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