Rice Noodles with Shrimp and Cilantro

This colorful variation on pad Thai skips the bean sprouts, eggs, and peanuts in favor of fresh red bell pepper and cilantro.

• Kosher salt
• 6 oz. 1/4-inch-wide dried rice noodles (pad thai)
• 2 medium limes, 1 juiced and 1 cut into wedges
• 1-1/2 Tbs. packed light brown sugar
• 2 tsp. soy sauce
• 1 tsp. fish sauce
• 3/4 lb. peeled and deveined large shrimp (31 to 40 per lb.)
• 3 Tbs. canola or peanut oil
• 1/2 tsp. ground coriander
• Freshly ground black pepper
• 1/2 medium red bell pepper, cored, seeded, and finely diced
• 1 medium jalapeño, seeded and finely diced
• 1 large shallot, finely diced
• 1/4 cup chopped fresh cilantro

Bring a medium pot of well-salted water to a boil. Add the noodles, lower the heat to a gentle simmer, and cook, stirring occasionally, until the noodles are just tender, 5 to 7 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well.


In a small bowl, combine the lime juice, sugar, soy sauce, and fish sauce; set aside.


In a medium bowl, toss the shrimp with 1 Tbs. of the oil, the coriander, 1/2 tsp. pepper, and 1/4 tsp. salt.


Heat the remaining 2 Tbs. oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the red pepper, jalapeño, and shallot, sprinkle with 1/4 tsp. salt, and cook, stirring, for 1 minute. Add the shrimp and cook, stirring, until it turns pink and is almost cooked through, about 2 minutes. Add the lime juice mixture and cook, stirring, until the shrimp is cooked through, about 1 minute more. Add the noodles and half of the cilantro; toss until the noodles heat through and pick up the sauce, 1 to 2 minutes.


Serve sprinkled with the remaining cilantro, with the lime wedges on the side for squeezing.