Use Your Noodle

Anytime I go out of town I stop buying groceries about a week before I leave, just so that I use up what I have (as I'm sure most people do), and I don't come home to a biological experiment in my fridge...or anywhere else. Well, I'm on the tail end of my last grocery stash and it's becoming more difficult to cobble together a meal. (Why do you think I wrote about a drink yesterday?!) Fortunately my freezer and cupboards are working for me, and I managed to throw together a plate of Thai Shrimp Noodles (at least that's what I'm calling it).

If you recall my post on side salads, you will recognize the flavor components of this dish, which essentially came straight out of my fridge. Seriously, if you are a fan of that tangy, salty, sweet, spicy explosion in your mouth, make sure to keep limes, fish sauce, sugar, and chili paste around. It's just a matter of keeping the flavors balanced. And (aside from limiting your stash of limes) you won't have to worry about mistaking your ingredients from moldy cheese when you return from vacation.

Thai Shrimp Noodles

2 ounces rice noodles (like banh pho)

3 tablespoons fresh lime juice

1 - 2 tablespoons sugar (to taste)

1 tablespoon fish sauce

1/4 teaspoon chili paste (sambal oelek)

6 shrimp, peeled and deveined

Scallions, sliced

Peanuts or cashews, chopped

1. Cook the noodles in a medium pot of boiling water for 6 - 8 minutes (or according to package directions).

2. Meanwhile, whisk the lime juice, sugar, fish sauce, and chili paste together in a small bowl. Heat a medium skillet over medium-high heat and add the sauce. When it starts to simmer, add the shrimp and cook until the shrimp is pink throughout, about 3 minutes.

3. When the noodles have finished cooking, drain, and immediately add to the skillet, stirring to coat and some of the sauce is absorbed, about 30 seconds. Plate, and garnish with the scallions and nuts. Serve immediately. Serves one.