Cooking for two

Spicy noodles are quick taste of Thailand

The early morning noodle vendor in Thailand is a familiar sight. He draws people out to buy the first meal of the day and to chat with their neighbors. Noodles of all types play an important roll in Thai cuisine. Egg, rice and mung-bean noodles are the main types used.

Pad Thai -- or Spicy Thai Noodles -- can be made with any of type of noodle. I have called for angel hair pasta in this recipe, because it is easy to find and works well.

Shredded (or matchstick) carrots found in the produce section of the market are dressed with rice wine vinegar for a simple and colorful side dish.

This entire meal takes less than 30 minutes to make. Prepare all of the ingredients before you start to cook. The actual stir-frying takes about 5 minutes.

Spicy Thai Noodles and Shrimp

1/4 pound angel hair pasta

1/2 pound peeled large shrimp

1 tablespoon sugar

1/4 cup ketchup

1 teaspoon ground ginger

2 tablespoons fresh lime juice

1/2 tablespoon canola oil

2 teaspoons minced garlic

2 cups fresh bean sprouts, divided use

1 tablespoon unsalted peanuts

1/8 teaspoon crushed red pepper flakes

1/4 cup chopped fresh cilantro

Bring a large pot of water to a boil. Add angel hair pasta. Cook 5 minutes and drain.

Cut shrimp into small pieces, about 1 inch. Mix sugar, ketchup, ground ginger and lime juice together.

Heat oil in a wok or skillet. Add garlic and shrimp and toss for 30 seconds. Add pasta, sauce, and 1 1/2 cups of the bean sprouts. Stir-fry 1 to 2 minutes, tossing ingredients to mix thoroughly. Spoon into serving dish. Sprinkle the top with remaining bean sprouts, peanuts, crushed red pepper and cilantro.

Makes 2 servings.

Shredded Carrots

1 1/2 cups shredded carrots

1 tablespoon rice vinegar

1 teaspoon sugar

Salt and ground black pepper

Toss carrots with vinegar, sugar; add salt and pepper to taste. Let marinate several minutes while noodle dish is made. Serve with Spicy Thai Noodles.

Makes 2 servings.

Food on 02/03/2016

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