Name: Coconut Rice Noodles with Shrimp and Snow Peas
Total time: 30 min
Ingredients: 8 ounces (¼-inch-wide) rice noodles; 1 (14-ounce) can coconut milk; 1 pound shrimp , peeled, deveined, and chopped; 8 ounces snow peas , strings removed and halved crosswise; 1/3 cup jarred banana pepper rings , chopped, plus 3 tablespoons brine and extra brine for serving

Why This Recipe Works

There’s a Colombian dish (arroz con titoté) that starts by reducing coconut milk until the coconut solids are toasted and nutty. We used that same method here, then added a bit of liquid to build a rich sauce to coat tender rice noodles. To pair with the faintly sweet noodles, we tossed in chunks of tender shrimp (extra-large shrimp, 21 to 25 per pound, is best) and crispy snow peas. Banana peppers and their brine were the perfect thing to cut through the richness with a spicy, vinegary kick.

Before You Begin

Make sure to use full-fat coconut milk with no additives or preservatives or it won’t reduce and caramelize correctly.

Instructions

Pour 2 quarts boiling water over noodles in bowl and stir to separate. Let noodles soak until soft and pliable but not fully tender, stirring once halfway through soaking, 8 to 10 minutes. Reserve ½ cup soaking water, then drain noodles and rinse with cold water until water runs clear. Shake to remove excess water and set noodles aside.

Meanwhile, cook coconut milk in Dutch oven over medium-high heat, partially covered and stirring occasionally, until reduced by about three-quarters and beginning to sputter, 9 to 12 minutes. Reduce heat to medium. Uncover pot and cook, stirring frequently, until fat separates from coconut solids, 2 to 3 minutes. Continue to cook, stirring frequently, until coconut solids turn deep brown (solids will stick to Dutch oven), 3 to 4 minutes longer.

Pat shrimp dry with paper towels. Add shrimp and snow peas to Dutch oven and cook until shrimp are pink around edges, 1 to 2 minutes. Stir in rice noodles, banana peppers and brine, and ¼ cup reserved soaking water. Cook until noodles are warmed through and tender and shrimp is opaque, about 2 minutes. Adjust consistency with remaining reserved soaking water as needed and season with salt, pepper, and extra banana pepper brine to taste. Serve.