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Thai Shrimp and Cabbage Noodle Pot

It's hard to believe you can get such a complex combination of smoky, salty, sweet and spicy elements in one dish that's so simple to prepare. This mix of Napa cabbage, bacon, shrimp and cellophane noodles makes for a satisfying one-dish meal. Choose good quality, thick-cut bacon so the delicious smoky flavor balances the pungent garlic and fish sauce and the heat of the chili.

Thai Shrimp and Cabbage Noodle Pot

Thai Shrimp and Cabbage Noodle Pot

  • Ingredients:
  • 6 ounces cellophane noodles
  • 3/4 lb large shrimp, peeled and deveined
  • 4 strips thick-cut bacon, cut into 1/2-inch pieces
  • 2 cloves garlic, finely chopped
  • 2 large shallots, thinly sliced
  • 1 or 2 Thai bird chilis, seeded and halved lengthwise
  • 2 cups low-sodium chicken broth
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 3 cups Napa cabbage, roughly chopped
  • 1 cup baby corn, cut into 1-inch pieces
  • 1/2 cup cilantro leaves, loosely packed

Preparation:
Place the cellophane noodles in a large bowl and cover with boiling water and let stand until soft, but still somewhat resilient. Drain and set aside.

Fry the bacon until crisp in a large pan with a tight-fitting lid. Remove and drain on paper towels, leaving about 2 tablespoons of fat in the pan.

Add the garlic, shallots and chilis and sauté over medium-high heat until soft and fragrant, about 1-1/2 minutes. Return the bacon to the pan and add the chicken broth, fish sauce and sugar. Cover and simmer for 5 to 7 minutes to allow the broth to absorb all the flavors.

Remove the chili and add the Napa cabbage and baby corn. Continue cooking until the cabbage starts to wilt, 1-1/2 minutes.

Add the noodles and toss to combine. Arrange the shrimp on top of the noodles, cover and continue cooking until the remaining liquid is absorbed and the shrimp is opaque, 2 to 3 minutes. Add the cilantro, mix well and serve immediately.

Makes 3 to 4 servings

Recipe Notes:
Cooking time for the cellophane noodles will vary by brand, so check them after 2 minutes and keep checking every minute or so until the texture is soft but still offers a little resistance to the tooth. They'll continue to soften when added to the seasoned broth mixture.

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