Thai Shrimp Stir-fry

Ingredients

• 400 g raw tiger shrimp
• 2 green chili
• 6 clove garlic
• 1 bunch fresh cilantro
• 2 tbsp granulated sugar
• 2 lime
• 6 tbsp fish sauce
• 4 tbsp peanut oil
• 6 cm ginger
• 16 slices green onions
• 2 red pepper
• 170 g water chestnuts
• 200 g bean sprouts
• 2 tbsp soy sauce
• ½ tsp black pepper
• 8 oz rice noodles (optional)

Steps

1. Combine chopped chili, crushed garlic, cilantro stalks, granulated sugar, half of the lime juice, and fish sauce in a food processor; blend until smooth. Pour this marinade over the shrimp in a bowl and set aside.
2. Heat 2 tablespoons of peanut oil in a wok over high heat. Add ginger and green onions, stir-fry for 1 minute.
3. Add sliced red pepper and stir-fry for another minute until it begins to soften. Stir in water chestnuts and bean sprouts, tossing until sprouts wilt.
4. Add soy sauce and a good grind of black pepper to the vegetables, then transfer the cooked vegetables to a serving dish.
5. Heat the remaining 2 tablespoons of oil in the wok. Add the shrimp (reserving the marinade) and stir-fry for 1-2 minutes until they turn pink.
6. Pour the reserved marinade into the wok with the shrimp, swirl quickly to coat, and then immediately tip the shrimp and sauce over the stir-fried vegetables.
7. Garnish with snipped cilantro leaves and a squeeze of the remaining lime juice. Serve immediately over rice noodles, if desired.