- ⅓ cup packed brown sugar
- ¼ cup fish sauce
- ¼ cup tamarind concentrate (substitute lemon juice if you don't have this)
- 2 tablespoons soy sauce
- Juice of 1 fresh lime
- ¼ teaspoon crushed red pepper flakes (or more/less to taste)
- 10 ounces thin rice noodles
- 3 tablespoons oil, divided
- 1 pound shrimp, peeled and deveined
- 1 cup shredded carrots
- 4 cloves garlic, minced
- 1 medium zucchini, quartered and sliced thin
- ½ cup corn kernels
- 3 green onions, sliced thin
Make the sauce. Whisk the first six ingredients (brown sugar through crushed red pepper flakes) together in a medium bowl (or shake together in a mason jar) until completely combined. Set aside.
Soften the noodles by placing them in a large glass bowl and covering them with enough boiling water to cover them. Allow them to soak in the hot water while you prepare the rest of the dish. Then drain briefly and toss them with one tablespoon oil briefly to prevent the noodles from sticking.
Cook the shrimp. Heat one tablespoon oil in a large sauté pan or wok over high heat. Add the shrimp and sauté for 3-5 minutes, tossing occasionally, until it is pink and cooked through. Use a slotted spoon to transfer the shrimp to a clean plate.
Cook the veggies. Add the remaining one tablespoon oil to the sauté pan, along with the carrots, garlic, zucchini, and corn. Sauté for 2 minutes, stirring occasionally.
Add everything else to the sauté pan with the veggies — the cooked noodles, shrimp, sauce, and green onions. Give the mixture a good toss until everything is evenly coated in the sauce. Remove the pan from the heat.
Serve immediately.
- Yields: 4 servings
- Preparation Time: 25 minutes