Step 6Īdd the eggs and swirl the pan to spread them into a thin layer. Using a slotted spoon, transfer the shrimp to the clean bowl. Toss well then continue to cook, stirring frequently, until the shrimp are pink, firm, and just cooked through, about 30 seconds longer. Cook undisturbed until the shrimp begin to change color and firm up, about 30 seconds. When the oil is hot, scatter in the shrimp. (If at any point during cooking the oil starts smoking, lower the heat.) Add 1 tablespoon of the vegetable oil and swirl to coat the pan. Heat a 12-inch heavy, deep skillet or sauté pan or a large wok over high heat until hot but not smoking. Have ready 1 clean medium bowl for the cooked shrimp and eggs, and arrange a large plate or platter for serving near the stove. Place the shrimp, beaten eggs, bean sprouts, scallion greens, and peanuts each in their own bowl and arrange near the stove. In a small bowl, combine the garlic and shallot. (If the noodles become sticky and clumped together while standing, rinse them briefly under cold water just before cooking, so that they return to their slippery, firm, toss-able state.) Drain the noodles in a large colander and rinse them under cold running water. Let the noodles soak for exactly 3 minutes (use a timer), occasionally lifting them up and pulling them apart as necessary with tongs or a long fork to keep the noodles separate and help them soften evenly. Remove it from the heat and immediately add the rice noodles, making sure they are fully submerged in the water. Place the fish sauce, granulated sugar, and crushed red pepper each in their own small bowl and arrange on the dining table.īring a 3-quart saucepan of water to a full, rolling boil. Place the bean sprouts, limes, and peanuts each in their own small bowl and arrange near the stove. Assemble the ingredients for serving: Step 2.In a medium bowl, combine the water, tamarind paste, palm or dark brown sugar, fish sauce, and salt and stir until the sugar is dissolved.
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