Thursday, August 16, 2007

Thai Noodles with Shrimp

I love how easy this dish is to make. You can really add any vegetables you like to make it your own recipe. I must say that the first time I heard of oyster sauce it freaked me out a little bit, what the heck is in oyster sauce, and what does it taste like? Then I got over my apprehension and was pleasantly surprised by a rich, non-fishy, almost teriyaki type of flavor. It’s now a staple ingredient in all my stir fry recipes.
Thai Noodles with Shrimp

8 Ounces Rice Noodles
1 Pound Shrimp, cleaned, shelled, and deveined
1 Carrot, julienned
1 Small Green Zucchini, julienned
6 Scallions, chopped (divided)
Sesame Oil
1 Tablespoon Sugar
2 Tablespoons Soy Sauce
1/2 -3/4 Cups Oyster Sauce

Bring 6-8 cups water to boil in large pot, remove from heat add rice noodles and let sit for 5 minutes. Drain and set aside.
In a large non-stick frying pan over medium high heat, add one teaspoon sesame oil and sauté shrimp until cooked through, 3-5 minutes. Remove from pan and set aside.
Add another teaspoon sesame oil to pan along with carrot, zucchini and 4 of the scallions, sauté for about 2-3 minutes until slightly softened.
Add sugar, soy sauce, ½ cup oyster sauce, rice noodles, and shrimp. Sauté for 2 minutes stirring to coat the noodles completely with sauce. Add more oyster sauce if necessary. Sprinkle with remaining scallions and serve.

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