This thai shrimp with vermicelli pairs well with Petit Manseng from Delaplane Cellars and appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.
Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on Un-Wine’d, please click here.
What You’ll Need:
- 1 lb small shrimp, peeled and deveined
- 3 T. olive oil, divided
- 2 ½ T. sesame oil, divided
- 2 Thai peppers, thinly sliced
- ½ t. salt
- ¼ t. black pepper
- ½ lb rice vermicelli noodles
- 1 quart hot chicken stock
- 2 carrots, shredded
- ½ c. chopped peanuts
- 3 green onions, thinly sliced on the bias
- ¼ c. fresh cilantro leaves, chopped
- 3 T. Thai basil leaves, chopped
- 1 t. toasted sesame seeds
- 3 T. peanut butter
- 2 T sesame oil
- 1 T. honey
- 1 T. brown sugar
- 1 t. garlic chili paste
- 2 T. rice wine vinegar
- ¼ c. soy sauce or tamari
- 1 mini cucumber, cut in julienne strips
- Fry pan
- Mixing bowl
Directions:
Step 1: Pat the shrimp dry.
Step 2: In a medium fry pan, heat 1 T. olive oil and ½ T. of the sesame oil over medium heat.
Step 3: Saute the shrimp and Thai peppers until the shrimp are just cooked through. Remove from heat. Season lightly with salt and pepper.
Step 4: In a medium bowl, mix together the vermicelli noodles and the hot chicken stock. Stir frequently until all the vermicelli is softened.
Step 5: Drain and place the noodles in a serving bowl. Discard the chicken stock.
Step 6: Top the noodles with the shrimp, carrots, peanuts, sliced green onion, cucumber, cilantro, and basil leaves.
Step 7: Sprinkle the toasted sesame seeds over the ingredients.
Step 8: In a small bowl, mix together remaining ingredients including the remaining 2 T. olive oil to make a dressing.
Step 9: Stir well then drizzle over the noodle bowl then toss.
S erves 4.
