Serves 2 generously
For the sauce:
1/2 cup rice wine vinegar
1/4 cup water
4 tablespoon Thai fish sauce
1/2 tablespoon soy sauce
2 tablespoons sherry
3 to 4 dried red chili peppers (Fresno), cut into pieces *Use less if you like less heat*
4 cloves garlic, minced
3 tablespoons cornstarch paste, (mix 2 tablespoons cornstarch with 3 to 4 tablespoon water)
For the dish:
2 tablespoons vegetable oil
2 carrots, peeled and julienned diagonally
1 can water chestnut, drained and rinsed
16 large shrimp, shelled and deveined
8 scallions, cut in thirds and sliced thin
1 slight handful cilantro, chopped
1 small can or bag of cashews, for garnish
1 can Crunchy Chinese noodles, for more crunch
Directions:
For the sauce, Add first 7 ingredients, in order, to a sauce pan on medium high heat and bring to a slow boil. Reduce heat and mix in cornstarch paste. Increase heat to medium high and stir until mixture thickens. Set aside, off the hot burner.
For the dish, this will go very fast from this point. In a skillet or wok, add oil and heat until it sizzles when a piece of green onion is tossed into it. Add carrots and cook for about 3 minutes. You want the veggies still a bit crisp. Add water chestnuts and cook for 1 minute. Stir in shrimp and scallions. Cook shrimp for no longer than 3 minutes. Toss cilantro in at last minute. Add in the Sweet Thai chili sauce and stir to coat well. Plate in two dishes. Sprinkle with cashews and serve with crunchy noodles.
มีความสุขกิน!
Happy Eating!
