Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Bring eight cups of water with two teaspoons of salt to boil in a medium saucepan. Chop
Garlic (3 cloves)
and set aside. Peel and finely chop
Fresh Ginger (2 Tbsp)
and set aside.
Step 2
Remove the leaves from the
Fresh Mint (1/3 cup)
,
Fresh Cilantro (1/2 cup)
and
Fresh Basil (1/2 cup)
, and discard stems. Set the leaves aside for garnish. Cut one of the
Lime (1)
in half and then into eight wedges.
Step 3
Juice the remaining
Lime (1)
into a small bowl and add the
Oyster Sauce (1 tsp)
,
Tamari Soy Sauce (1 Tbsp)
,
Brown Sugar (2 Tbsp)
, and using a fork, whisk until well combined.
Step 4
Once water is at a fast boil, add
Rice Noodles (5 oz)
. Stir and cook for five to six minutes until cooked but still with a little bite. Using a colander, drain the noodles and lightly rinse with cold water. Drain completely and hold.
Step 5
In a large saute pan over medium high heat, add
Canola Oil (1 Tbsp)
. When the oil is hot, add the garlic and ginger and cook for one minute, stirring occasionally to release some of the flavors. Be careful not to burn!
Step 6
Add the
Freshly Ground Black Pepper (1/2 Tbsp)
and a third of a cup of water. Stir. Carefully add the
Shrimp (20)
in a single layer and cook for two to three minutes.
Step 7
Add the oyster sauce mixture and the
Butter (1/4 cup)
to the saute pan with the shrimp and stir until well combined. Add the noodles and mix to combine. Set aside.
Step 8
In the center of two plates, add the shrimp and vermicelli noodles. Garnish with fresh herbs. Serve with lime wedges on the side.
Rate & Review
{{id}}