Thai Curry Shrimp Noodles - alive magazine

Name: Thai Curry Shrimp Noodles - alive magazine
Ingredients: 2 Tbsp (30 mL) tamarind pulp (or equivalent rice vinegar); 1 cup (250 mL) coconut milk; 1 Tbsp (15 mL) fish sauce; 1 Tbsp (15 mL) yellow or green curry paste; 1 Tbsp (15 mL) coconut sugar or other raw-style sugar; 8 oz (225 g) wide rice noodles, preferably brown rice; 1 Tbsp (15 mL) coconut oil or peanut oil; 1 lb (450 g) organic shrimp; 2 garlic cloves, thinly sliced; 1 in (2.5 cm) piece fresh ginger, minced; 2 cups (500 mL) shredded green or red cabbage; 2 cups (500 mL) bean sprouts; 2 green onions, white and green parts, thinly sliced; 1/3 cup (80 mL) Thai basil or mint, roughly chopped; 1/4 cup (60 mL) unsalted roasted peanuts, chopped; 1 lime, sliced into wedges

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You’ll be bowled over by this delightful sweet, sour, and salty flavour profile that screams Thai street food. If available, be sure to use tamarind…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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