peeled and deveined medium
shrimp, cut into bite-size pieces
curry powder, divided
eggs, lightly beaten
Thai Bird Eye Chilies, (optional)
ground white pepper
thinly sliced red bell pepper
sliced green onions
thinly sliced onion
1BRING water to boil in large saucepan. Remove from heat. Add rice noodles; let stand 3 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside.
2MIX shrimp, 1/2 teaspoon of the curry powder and rice vinegar in small bowl. Set aside. Heat 1 tablespoon of the oil in large skillet or wok on medium heat. Add eggs; scramble until set. Remove from skillet. Heat 1 tablespoon of the remaining oil in skillet on medium-high heat. Add garlic and chilies; stir fry 15 seconds or until fragrant. Add shrimp; stir fry 1 minute or just until shrimp turn pink. Remove from skillet.
3MIX remaining 2 teaspoons curry powder, oyster sauce, soy sauce and white pepper in small bowl. Set aside. Heat remaining 2 tablespoons oil in skillet. Add vegetables; stir fry 2 to 3 minutes or until tender-crisp. Add noodles, shrimp, egg and sauce mixture; stir fry 2 minutes or until heated through.
Nutrition information coming soon.
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