This is a spectacular and delicious recipe. I made this with my homemade Thai Red Curry but you can also use storebought. I love using glass noodles, these are made from mung bean, it’s gluten free and I love how they take on a glass like look when they’re cooked.

Spicy Shrimp Glass Noodles

Ingredients

  • Red curry paste
  • 20 Chinese Chillies
  • 3 tbsps Fish Sauce
  • 1/4 cup Garlic
  • 1 tsp Fish Shrimp or Crab paste
  • 3 Shallots
  • 1 tsp White Peppercorns
  • 2 tbsps Coriander roots
  • 1/4 cup Lemongrass
  • 2 Lime leaves
  • 1/4 cup Galangal
  • 1 tsp Salt
  • 300 gms 10.5 oz Bean Noodles
  • 1 tbsp Sesame Oil
  • 2 tbsps regular Oil
  • 1/4 cup Shallots
  • 1/4 cups Spring Onions
  • 1/2 cups sliced Mushrooms
  • 2-3 Lime leaves
  • 2 tsps Red Curry Paste
  • 2 tsps Shrimp paste
  • 2 tbsps Fish sauce
  • 300 gms Shrimp
  • 1 tsp Palm Sugar
  • 1/4 cup Water
  • 1/4 cup Bamboo shoots
  • 1/4 cup julienne of Carrots
  • 1/4 cup Spring Onion leaves

Instructions

  • If you’re making the Red Curry paste from scratch, start with all the liquid ingredients and then the rest and pulse till it gets pureed.
  • If its still thick you can smooth it down with a mortar and pestle
  • Soak the bean noodles and drain
  • Heat the sesame and regular oil, add the shallots, spring onion and mushrooms
  • Add the lime leaves, red curry paste, shrimp paste, fish sauce
  • Add the Shrimp and saute
  • Add the palm sugar & water
  • Cover with the bean noodles and toss
  • Add the bamboo shoots, carrots and spring onions