Stir-Fried Noodles with Shrimp, Chiles & Lime
3 oz. dried wide (pad thai) rice noodles
2 TBSP fish sauce
2 TBSP granulated sugar
1 TBSP soy sauce
1 TSP soy sauce
1 TSP hoisin sauce
1 TSP chile-garlic sauce (such as Lee Kum Kee brand)
1 TBSP vegetable oil
1 TSP minced garlic
6 oz medium shrimp (51 to 60 per pound), peeled & deveined (to yield 1 cup)
1 4 oz. can fire-roasted whole green chiles (such as Ortega branch), drained and sliced into long, very thin slices (to yield ½ cup)
1 ½ cups bean sprouts
2 TBSP crushed unsalted roasted peanuts
1/3 cup coarsely chopped fresh cilantro
10 mint leaves, torn into small pieces
1 lime, cut into wedges for serving
Submerge the rice noodles in a bowl of very warm (110º) water and soak until pliable but still rather firm, about 30 minutes. Drain in a colander.
In a small bowl, combine the fish sauce, sugar, soy sauce, hoisin sauce and chile-garlic sauce.
Once the noodles are drained, heat the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot. Add the garlic, stir, and immediately add the shrimp. Stir-fry until the shrimp turn pink and firm, 2 to 3 minutes.
Add the fish sauce mixture. Stir to mix for about 20 seconds, the add the chile slivers and the noodles. Stir-fry until the noodles are tender and the liquid is absorbed, 1 to 2 minutes. If the noodles are too firm, add 1 TBSP of water and cook another minute. Add the bean sprouts and stir-fry until they're slightly limp, 1 to 2 minutes.
Transfer to a serving platter or individual plates, and garnish with the peanuts, cilantro, and mint. Serve immediately with lime wedges on the side