Recipe courtesy of Pretty Thai Brand
Pretty Thai™ Lemongrass-Lime Dressing
Pretty Thai™ Seasoning Salt
Pretty Thai™ Roasted Chili Powder, as desired
1 lb Shrimp (31-35 peeled and deveined)
1 bag Thin Rice Noodles (soak in cold water for 1- 1 1/2 hours, drain water, separate into 4 equal portions) – We recommend “3 Ladies brand”
2 medium shallots, peeled and sliced thin, lengthwise
Oil (canola, vegetable, or coconut) (best if oil is poured into a squeeze bottle for ease of use)
1 – 13.5 oz. can coconut milk
1 large zucchini and/or squash, cut into small quartered pieces
1 large handful Thai Basil
1 pint grape or cherry tomatoes, cut in half
1 large handful Sunflower Sprouts
1). In a wok or large sauté pan, add small amount of oil and toss in squash, shallots, and 1/4 tsp Pretty Thai™ Seasoning Salt.
2). Cook until browned.
3). Add 1 portion of noodles and a ring of oil and start to work the noodles with the wok spatula or regular spatula, tossing and turning the noodles to cook until translucent.
4). Now add 1-2 tbsp Pretty Thai™ Lemongrass-Lime Dressing, allowing the dressing to soak into the noodles.
5). Once the dressing has all but reduced, add 1/4 cup of coconut milk and toss noodles to evenly coat. Adjust the seasoning by adding more Pretty Thai™ Seasoning Salt and Pretty Thai™ Roasted Chili Powder.
6). Add the tomatoes and the Thai basil and cook for at least 5 seconds(*note – if you add the Thai basil after you turn off the heat, the basil will get steamed and turn black, making it taste bitter).
7). Turn off heat, plate, and garnish with the sunflower sprouts.
8). Repeat for the remainder of noodles and Enjoy!!!