Thai Spicy Shrimp on Rice Noodle

Quick shrimp on noodles.  Asian delicious.  Especially with lime.
Sauce:
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp fish sauce
2 Tbsp honey
1 Tbsp seasoned rice vinegar
1 Tbsp Trader Joes Chili jam, or 1 tsp chili paste with garlic

12-18 shrimp, peeled and cut in half, about 1 lb - enough for 4 people
1/2 lb dry Thai (or vietnamese) rice noodles, frozen defrosted

2 cloves garlic, minced
1/2 inch fresh ginger, minced
1 jalapeño pepper, minced
4 green onions, diced

1 Tbsp black toasted sesame seeds
1 lime, cut into wedges

Whisk sauce ingredients together in a small bowl. Bring 6 cups of salted water to a boil for the noodles. Place noodles in a large bowl. When the water comes to a boil, pour over noodles. Periodically nudge noodles gently as they hydrate - about 10 minutes total. Drain noodles and gently toss with just a dash of canola oil to keep from sticking. Cover noodles to keep warm.

While the noodles hydrate, heat a wok or large skillet to high. Add a dash of canola oil and then the garlic, ginger and jalapeño and stir fry for about 2-3 minutes. Add the shrimp and stir fry for another 3-4 minutes, until shrimp are just cooked through.

Toss in the sauce and bring to a boil.

Then add the green onion and mix.

Plate the noodles as a bed on four plates. Top with the stir fry. Garnish with sesame seeds and serve with lime wedges.

Serves 4.

Cook's Note:  This sauce and technique works well with all kinds of protein such as beef or tofu.  See Thai Spicy Beef on Rice Noodle.