Serves 6–8

People are always amazed when I tell them that the wedge on their plate is noodles! They are crispy on the outside and still noodlelike inside. I like to serve this with anything grilled or roasted.

Clear Noodles with Baked Shrimp

1 7-ounce package rice noodles

2 cloves garlic, chopped

¼ cup chopped cilantro

20–30 black peppercorns

1 tablespoon vegetable oil

1 medium onion, thinly sliced

1 teaspoon sugar

1 tablespoon soy or fish sauce Sesame oil to taste

6 large shrimp, shell on, rinsed and patted dry

  1. Soak the noodles in hot water until soft, about 10 minutes. Drain and set aside.
  2. Using a mortar and pestle or a food processor, thoroughly combine the garlic, cilantro, and peppercorns.
  3. Add the vegetable oil to a wok or large skillet over low heat. Add the garlic mixture and stir-fry for 1 minute. Add the sliced onion and continue cooking until the onion is tender, then turn off the heat.
  4. Add the sugar, soy sauce, and a few drops of sesame oil to the wok; stir to combine. Add the noodles and toss to coat. Pour the noodle mixture into an ovenproof baking dish. Place the whole shrimp on top of the noodles, cover the dish, and bake for 20 minutes in a 400-degree oven. Serve immediately.

illustration Thai Table Setting

A traditional Thai table setting includes only a fork and spoon. The fork is used to push the food onto the spoon, not to place food into the mouth. Only a spoon is used for this.