Ingredients
8 shrimp, peeled, deveined, tail on
⅓ cup oyster sauce
1 tbsp fish sauce
2 tsp sesame oil
1 Lime, juice
handful rice noodles
1 bunch yuchoy
2 Thai chili peppers, thinly sliced
handful peanuts, chopped
wedge lime
as needed canola oil
Tools
bowl
nonstick pan
Directions
Step 1
Start by cleaning and peeling shrimp. Set aside
8 shrimp, peeled, deveined, tail on
Step 2
In a small mixing bowl, combine oyster sauce, fish sauce, sesame oil, and lime juice. Mix well. Pour half of this mix on top of the shrimp, save the other half to pour over finished dish.
⅓ cup oyster sauce
1 tbsp fish sauce
2 tsp sesame oil
1 Lime, juice
bowl
Step 3
Mix the shrimp with the sauce, refrigerate 15 mins.
8 shrimp, peeled, deveined, tail on
Step 4
Boil the rice noodles in salted water about 6 minutes, until al dente. Rinse under cold water after to stop cooking and get chewy texture. Set aside.
handful rice noodles
Step 5
Blanch Yu Choy in salted water about 1 minute. Set aside.
1 bunch yuchoy
Step 6
In a nonstick pan. Add oil and sear the shrimp, about 1-2 mins a side. Remove from pan.
as needed canola oil
8 shrimp, peeled, deveined, tail on
nonstick pan
Step 7
Assemble. Plate the noodles, then yo choy, drizzle other half of sauce on top. Garnish with chili, peanuts, a wedge of lime. Enjoy!
2 Thai chili peppers, thinly sliced
handful peanuts, chopped
wedge lime
