Garlic Shrimp Rice Noodles

Over the weekend we just want to get out of the house because it was so hot. This was at 7pm already! Without any plans we headed to Wal-mart knowing that we can always find sometime or walk around and study the product labels. LOL After about 40 minutes we were hungry and have yet to determine what we wanted to eat. So off we go to the Warm Spring district in Fremont, CA and landed at iPho. The name sound very catchy even their logo using an apple in place of the “o”. Flop their menu opened and didn’t find anything I really like. The menu use the same image and price like many of the other Vietnamese restaurants so I’m like… okay, here we go again. I still dislike pho so I usually get their chicken or seafood noodle soup. But since it’s hot, I’m not feeling soup so I opt to try their Garlic Shrimp Noodle. It was on a separate menu and no detail was provided so when ordered I asked that the noodles be rice and not egg. The server seems puzzle, like it’s not possible or sometime. So I had to like describe to them that everything is the same just sub the noodle. When I got my order it was SWEET! WTH? They took a long time to get my water and not to mention my order so I just chow down for the heck of it and just get it over with.

So yesterday after window shopping I came home and thought about that experience. The fact that it use very little ingredients got me wanting to try making it myself but adjusting the taste, not making it sweet like what they did. The results? Satisfied! LOL Because it’s my dish and I’m making it I get to add and take anything I want. I put a lot of garlic I mean after all it is a GARLIC dish right? I also used olive oil (a lot more than usual) to saute the garlic. Try my garlic shrimp rice noodles recipe (Cha Kuy Teav Bongkear & Ktum Saw) ឆារគុយទាវបង្ការនឹងខ្ទឹមសរ and it might just leave you with a satisfaction smile like it did to me. Mmmmmmm 😛

3-4 oz large size dried rice noodles
5 cups of water
8 cloves of garlic, chopped
1 stalk green onion, chopped
8 large shrimp, shelled and devein
2 tablespoons olive oil

¼ cube chicken bouillon
1 tablespoon boiling water
1 tablespoon sugar
1 teaspoon fish sauce
1 teaspoon oyster sauce

Bring 5 cups of water to a boil and reserve 1 tablespoon to dissolve the chicken bouillon. Pour the remainder to cover the dried rice noodles. Allow to soften for about 20 minutes.

In the meantime prepare the rest of the ingredients.

Heat a pan and add olive oil. Once the oil is hot add the chopped garlic and saute briefly making sure they don’t burn. Add the shrimp and let it brown slightly followed by the the seasonings. Stir to combine and allow to thicken slightly.

Drained the rice noodles completely and add it to the pan. Toss to coat with the garlic sauce. You will have to work quickly so that the shrimp and noodles doesn’t get overcooked. Turn the heat off and throw in the green onions. Transfer to a plate/bowl and serve immediately.

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