A pretty simple, FRESH, healthy and packed with flavor recipe. Thai food is all about balance and this has sweet, savory, sour and umami all in one. Leave the glass noodles out if you like, serve with rice if you like...its just a great flavor profile. Straight outa Bangkok!

4 servings Steps 5

ingredients

1.5-pound FRESH shrimp, peeled and de-veined

2 cups cooked glass noodles

2 tbl sugar

3 stalks lemongrass (just the bottom 2/3)—chopped (see note)

1 X 3-inch piece of fresh ginger—finely chopped

2 cloves of garlic chopped

1 handful Thai basil chopped

1 handful coriander chopped

2 spring onions cut into 2-inch pieces

1/8 red onion sliced VERY thin

2 to 4 Thai chilis (optional)* chopped fine

2 limes juiced plus the peel

2 tbl fish sauce

1 cup soy sauce

2 tbl rice wine vinegar

*I love it spicy, but you might not

directions

1. In a large bowl combine: lemongrass, sugar, ginger, garlic, Thai basil, coriander, spring onions, red onion, Thai chilis, lime juice, soy sauce and rice wine vinegar and mix well

2. Add the shrimp to the marinade and set aside for an hour. Mix a few times

3. Heat the sesame oil in a large pan, add the shrimp and the marinade and sauté until the shrimp begin to color and curl. DO NOT OVERCOOK

4. Add the glass noodles and incorporate into the sauce and shrimp

5. Serve and garnish with chopped coriander and spring onions

Use the back of the knife and lightly pound the lemongrass before chopping it. It will help break up the fibers