Sometimes BIG mistakes turn into something good, or in this case, something tasty. I fully intended on following a recipe for some sort of Thai-ish dish tonight, but between the lack of fresh herbs available and my recipe carrying phone dying at the store, I was forced to go impromptu. Eek!!!
My brain is certainly equipped for a great deal of impromptu dishes, but Thai? It most certainly is not. And although I’m still not entirely sure how this disaster turned delish came to be, it did.
Prepare the noodles per the instructions on the package. Throw the pepper, green onions, stir fry vegetables, shrimp, and peanuts in a non-stick pan over medium heat until everything is warm. Whisk the sauce ingredients in a small bowl. Add the noodles to the vegetables and stir until the noodles soften and are able to mix well with the vegetables. Pour the sauce over the noodles and vegetables and stir over medium heat for 2-3 minutes.
1/2 Pack of Rice or Bean Vermicelli Noodles (3 oz.)
1 Pack of Fresh Stir Fry Vegetables – Steamed (12 oz)
1/2 Lb. Cooked Shrimp – Tails Removed
1 Serrano Pepper – Minced
1 Bunch of Green Onions – Sliced
1/4 Peanuts – Crushed
Sauce:
2 Tbsp Fish Sauce
2 Tbsp Roasted Red Chili Sauce
1 Tbsp Agave Nectar
1 Lime – Juiced
