Ingredients (scaled)
2 servings
Directions
1. Heat 1 1/2 tablespoons oil, curry powder, and cayenne, if using, in 10-inch nonstick skillet over medium-low heat, stirring occasionally, until fragrant, about 4 minutes. Remove skillet from heat and set aside.
2. Bring 1 1/2 quarts water to boil. Place noodles in medium bowl. Pour boiling water over noodles and stir briefly. Soak noodles until flexible, but not soft, about 2 1/2 minutes, stirring once halfway through soaking. Drain noodles briefly. Transfer noodles to cutting board. Using chefs knife, cut pile of noodles roughly into thirds. Return noodles to bowl, add curry mixture, soy sauce, and sugar; using tongs, toss until well combined. Set aside.
3. Wipe out skillet with paper towels. Heat 1 teaspoon oil in skillet over medium-high heat until shimmering. Add shrimp in even layer and cook without moving them until bottoms are browned, about 90 seconds. Stir and continue to cook until just cooked through, about 90 seconds longer. Push shrimp to 1 side of skillet. Add 1/2 teaspoon oil to cleared side of skillet. Add eggs to clearing and sprinkle with pinch salt. Using rubber spatula, stir eggs gently until set but still wet, about 30 seconds. Stir eggs into shrimp and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, about 30 seconds longer. Transfer shrimp-egg mixture to large bowl.
4. Reduce heat to medium. Heat remaining 1/2 teaspoon oil in now-empty skillet until shimmering. Add garlic and ginger and cook, stirring constantly, until fragrant, about 10 seconds. Add bell pepper and shallots. Cook, stirring frequently, until vegetables are crisp-tender, about 2 minutes. Transfer to bowl with shrimp.
5. Return skillet to medium-high heat, add broth to skillet, and bring to simmer. Add noodles and cook, stirring occasionally, until liquid is absorbed, about 2 minutes. Add noodles to bowl with shrimp and vegetable mixture and toss to combine. Add bean sprouts, scallions, and lime juice and toss to combine. Transfer to warmed platter and serve immediately, passing lime wedges separately.
Serves 2
2. Bring 1 1/2 quarts water to boil. Place noodles in medium bowl. Pour boiling water over noodles and stir briefly. Soak noodles until flexible, but not soft, about 2 1/2 minutes, stirring once halfway through soaking. Drain noodles briefly. Transfer noodles to cutting board. Using chefs knife, cut pile of noodles roughly into thirds. Return noodles to bowl, add curry mixture, soy sauce, and sugar; using tongs, toss until well combined. Set aside.
3. Wipe out skillet with paper towels. Heat 1 teaspoon oil in skillet over medium-high heat until shimmering. Add shrimp in even layer and cook without moving them until bottoms are browned, about 90 seconds. Stir and continue to cook until just cooked through, about 90 seconds longer. Push shrimp to 1 side of skillet. Add 1/2 teaspoon oil to cleared side of skillet. Add eggs to clearing and sprinkle with pinch salt. Using rubber spatula, stir eggs gently until set but still wet, about 30 seconds. Stir eggs into shrimp and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, about 30 seconds longer. Transfer shrimp-egg mixture to large bowl.
4. Reduce heat to medium. Heat remaining 1/2 teaspoon oil in now-empty skillet until shimmering. Add garlic and ginger and cook, stirring constantly, until fragrant, about 10 seconds. Add bell pepper and shallots. Cook, stirring frequently, until vegetables are crisp-tender, about 2 minutes. Transfer to bowl with shrimp.
5. Return skillet to medium-high heat, add broth to skillet, and bring to simmer. Add noodles and cook, stirring occasionally, until liquid is absorbed, about 2 minutes. Add noodles to bowl with shrimp and vegetable mixture and toss to combine. Add bean sprouts, scallions, and lime juice and toss to combine. Transfer to warmed platter and serve immediately, passing lime wedges separately.
Serves 2
Notes
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Nutrition Facts (per serving)
Calories
g
Protein
g
Carbs
g
Fat
g
Fiber
g
Sugar
mg
Sodium
mg
Cholesterol