Ingredients
- 5 medium peel, deveined raw shrimp (about 2 1/2 oz)
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 3 tbsp canola oil, divided
- 1/3 cup fresh snow peas, or sugar snap peas (about 8 to 10 pods)\
- 1 slice yellow onion (1/3 inch thick), quartered
- 1/2 garlic clove, finely chopped
- 1 tbsp curry powder
- 3 oz rice vermicelli noodles, soaked in cold water until softened
- 1 tbsp fish sauce
- 1 tbsp sliced scallions
Preparation
Step 1
heat a 10 inch skillet over high. spinkle shrimp on both sides with salt and pepper. add 1/1/2 tbsp oil to pan, and swirl. when oil is just smoking, add shrimp, and turn heat to medium-high. cook until shrimp are opaque and reddish on 1 side, about 2mins. turn shrimp over, and stir in snow peas. cook until shrimp are slightly translucent and snow peas darken but are still crunchy, and 3 more mins. transfer to a bowl.
add remaining 1 1/2 tbsp oil to pan; stir in onion. reduce heat to medium-low, and cook stirring constantly, until translucent, about 2mins. add garlic and curry powder, cook stirring constantly, 30 secs. lift vermicelli with your hands, letting most of the water drain into bowl. place drained vermicelli in pan; stir in fish sauce. cover and cook, stirring occasionallyi, until noodles are softened, 1 to 2 mins. add more salt and pepper, if desired. stir in shrimp and pea mixture and return all to bowl. sprinkle with scallions