Cold Rice Noodles with Shrimp (Pho Kho Tom)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 egg pancakes, cut into thin strips 1/2 cup roasted peanuts, ground 8 ounces dried rice sticks (banh pho)
1 fresh red chile pepper, seeded and minced 2 tablespoons sugar 1/4 cup rice vinegar or distilled white vinegar
1/4 cup plus 2 teaspoons nuoc mam (Vietnamese fish sauce) 3 large garlic cloves, minced 1 pound raw medium shrimp, peeled, deveined and halved lengthwise
freshly ground black pepper 3 cups fresh bean sprouts 1 tablespoon peanut oil
2 shallots, thinly sliced 4 scallions, thinly sliced coriander sprigs, for garnish



1 Prepare the egg pancakes, roasted peanuts and dried rice sticks as instructed. Set aside.
2 In a bowl, combine the chile, sugar, vinegar, 1/4 cup of the fish sauce and half of the garlic. Stir to blend. Set the dressing aside.
3 In another bowl, combine the shrimp, the remaining 2 teaspoons fish sauce, the remaining garlic and black pepper to taste. Marinate for 30 minutes.
4 Blanch the bean sprouts in a pot of boiling water and drain immediately. Refresh the sprouts under cold running water. Drain thoroughly.
5 Heat the oil in a wok or large skillet over high heat. Add the shallots and stir-fry until lightly browned. Add the shrimp mixture and cook briefly until the shrimp turn pink and curl, about 1 minute. Add the scallions and cook for 1 minute. Remove from the heat.
6 Place the noodles, bean sprouts shrimp, half of the egg strips and ground peanuts in a large bowl. Drizzle the dressing over the mixture; toss well.
7 Transfer the noodle salad to 4 pasta bowls. Garnish with the coriander and the remaining egg strips.

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