Thai-Style Noodles With Shrimp



  1. Bring a stockpot of water to a boil and salt it.
  2. When the water is boiling, remove the pot from the heat and stir in the noodles.
  3. Soak until they are softened but not mushy; start checking after 5 minutes.
  4. Drain the noodles, rinse them in cold water, and toss them with 1 tablespoon of the oil.
  5. Whisk together the coconut milk, soy sauce, lime juice, sugar, and red pepper in a bowl.
  6. Put the remaining 3 tablespoons oil in a skillet over medium-high heat.
  7. When hot, add the garlic and scallions and cook, stirring once or twice, until golden, 1 to 2 minutes.
  8. Add the eggs and cook without stirring for 30 seconds; when they begin to set, stir them and scrape the sides of the pan until they are pale yellow and opaque.
  9. Add the cabbage and cook, stirring, until it begins to wilt, 3 to 5 minutes.
  10. Add the shrimp and stir until it turns pink, 2 to 3 minutes.
  11. Add the coconut milk mixture and the noodles and toss with tongs or spoons until the noodles are warmed through and coated with the sauce.
  12. Taste and adjust the seasoning, adding more salt or soy sauce.
  13. Transfer the noodles to serving plates, top with the peanuts and cilantro, and serve.