Thai Shrimp and Asparagus Stir Fry

Published 07/14 2014 10:34AM

Updated 07/14 2014 01:32PM

Thai Shrimp & Asparagus Stir Fry

  • 1 Lb. Asparagus
  • 1 Tbsp. Garlic
  • 1 Shallot, thin sliced
  • 10 oz. Shrimp, peeled & deveined
  • 1 Tbsp. Canola Oil
  • 2 oz. Rice Noodles
  • 4 cups Water
  • 1 cup Thai Marinade
  • ¼ cup Cilantro

Bring the water to a boil and pour over the rice noodles. Cover and let sit for around ten minutes or until he noodles are tender.
Heat the oil on medium high heat in a wok or sauté pan. Saute the shallots until translucent. Add in the garlic, asparagus and the shrimp and sauté until the shrimp are opaque
Add in the marinade and bring to a simmer

Once the marinade is simmering toss in the noodles to combine.
Garnish with chopped cilantro.

Thai Marinade:
  • ½ cup Coriander powder
  • ¼ cup Curry powder
  • ¾ cup Fish sauce
  • ¼ cup Sambal paste
  • 3 cups Tamari soy sauce
  • 1 cup Rice wine vinegar
  • 2¼ cups Brown sugar
  • 2 Tbsp. Sesame Oil
  • ½ cup Basil
  • 1 cup Cilantro

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