Instructions
Follow the steps and taste along the way.
Soften the noodles and prepare the sauce
Pour 1,500 ml of water heated to 75–80 °C over the rice noodles and let them soften for 8 minutes, until they can bend but still hold their shape. Drain them. In a bowl, mix the soy sauce, fish sauce, lime juice, brown sugar, and 30 ml of water.
Toast the peanuts and prepare the vegetables
Toast the peanuts in a large dry pan for 2–3 minutes, until golden spots appear; transfer them to a plate. Cut the bell pepper into thin strips, the carrot into thin matchsticks, and the spring onion into diagonal pieces. Finely chop the garlic and ginger, and roughly chop the cilantro.
Quickly sear the shrimp
Pat the shrimp dry and toss with 1 g of salt. Heat 10 ml of oil in the pan over medium-high heat. Arrange the shrimp in a single layer and cook for about 1 minute per side, until pink and no longer translucent in the center. Transfer them to a plate.
Stir-fry the vegetables
Add the remaining 10 ml of oil to the same pan. Stir-fry the green beans for 3 minutes, then add the bell pepper and carrot and stir-fry for another 2 minutes. The vegetables should remain brightly colored and firm. Stir in the garlic, ginger, and spring onion and cook for another 30 seconds, stirring.
Finish the noodles and serve
Add the drained noodles and prepared sauce to the pan. Stir for 2–3 minutes, until the noodles are completely tender and coated in sauce. Return the shrimp to the pan and toss for 30–60 seconds, just until heated through. Divide among bowls and sprinkle with the toasted peanuts and cilantro.
