Tamarind Noodles with Kaffir Lime Shrimp

Posted by nutrition to kitchen on March 30, 2010 · 12 Comments 

When I set out to make these noodles, I didn’t intend to make a pad thai recipe.  I wanted to make a lightly sauteed rice noodle dish that had big tamarind oomph, with no heavy sauciness, so this is what I came up with.  I had a block of tamarind in my fridge, some rice noodles in the pantry, and needed a meal that would last a couple days.  I’ve been quite busy with a few projects that have been leaving me a little weary of getting carried away in the kitchen, so making enough for leftovers was just fine by me!

You can find tamarind paste at your local Asian grocery store – they sell it in blocks, so all you have to do is break it and whisk it in boiling water to break up the tamarind.  I drain it through a sieve afterward to leave the seeds and thick pulp behind.

Tamarind Noodles with Kaffir Lime Shrimp

serves about 6-8

1-lb (16 oz) rice noodles, soaked in hot water for about an hour until softened and easy to break with your nail

3/4 cup tamarind pulp

3/4 cup boiling water

Juice from 2 limes

2 1/2 Tbsp brown sugar

2 Tbsp fish sauce

1/2 Tbsp extra-virgin olive oil + 1 tsp chili oil

3 cloves garlic, minced

2 kaffir lime leaves, torn

3/4 lb shrimp, peeled, deveined

1/2 tsp salt

1/2 tsp freshly cracked black pepper

1 Tbsp red pepper flakes

1 1/2 cup radish sprouts (or bean sprouts)

Thinly sliced green onion (sliced lengthwise)

Optional garnishes if you have ’em: Cilantro, fried shallots, ground peanuts, slices of lime, chili sauce

Preparation:

1.  Prep the rice noodles.

2.  In a small bowl, whisk the boiling water into the tamarind until the mixture is thick and pudding-like.  Drain through a sieve, pushing the water-pulp mixture through the sieve.   Discard the seeds and fibrous parts that are left behind.  Whisk in the lime juice, brown sugar, and fish sauce.  Set aside.

3.  In a large saute pan over medium-high heat, heat the olive oil and chili oil.  Add in the garlic and kaffir lime leaves.  Saute for a minute, and then add in the shrimp with salt and pepper.  Saute the shrimp, about 2-3 minutes on each side until cooked through.  Place the shrimp in a medium bowl and leave the garlic and oil mixture in the pan.

4.  Add in extra olive or chili oil if needed to the pan.  Add the red pepper flakes, then the drained rice noodles.  Toss the noodles in the pan mixture and pour in the tamarind sauce evenly over the noodles.  Saute and continually toss the noodles in the mixture until well-coated and the sauce is absorbed by the noodles.  When the noodles are done (you want them to not be soggy and slightly dry), toss in the bean sprouts or radish sprouts.

5.  To plate, transfer the noodles to a large serving plate.  Add the shrimp and thinly sliced green onion.  Top with the garnishes you like and serve!

Filed under fish/seafood, main entree · Tagged with noodles, shrimp