1 lb. shrimp (peeled and deveined) -- can use chicken too if you prefer
1 jar baby corn cobs
1 jar water chestnuts
1 pkg rice noodles
1 pkg fresh bean sprouts
Sauce
1/2 cup hot water
1 1/2 Tbsp. tamarind paste (available by the jar at Asian/Indian food stores)
5 Tbsp. fish sauce - substitute 6 Tbsp. soy sauce if you prefer
1/2 to 1 tsp. cayenne pepper, OR 2-4 tsp. chili sauce (depending on how spicy you like it)
5-6 tbsp brown sugar (I reduce to 1-2 tbsp -- but it is up to you)
Make sauce (I usually make a double batch).
Cook rice noodles according to package directions.
Cook shrimp over medium heat in pan. I spray pan with cooking spray instead of using oil, but a dash of olive oil works good too. After shrimp are pink add corn, water chestnuts, bean sprouts. Stir fry for 2 minutes. Add sauce and rice noodles. Stir fry for 3-5 minutes.
Enjoy!!
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