Ingredients

• 7 oz (about 1/2 lb) raw tiger shrimp, peeled
• 1 green chili, chopped
• 3 cloves garlic, crushed
• 1 bunch fresh cilantro (stems and leaves separated)
• 1 tablespoon granulated sugar
• 1 lime, juiced
• 3 tablespoons fish sauce
• 2 tablespoons peanut oil
• 1 piece fresh ginger, about a 1-inch piece, sliced
• 8 slices scallions, sliced
• 1 red bell pepper, sliced
• 3 oz water chestnuts
• 1 cup bean sprouts
• 1 tablespoon soy sauce
• rice noodles, to serve
• extra lime wedges, to serve

Equipment

• Wok or large skillet
• Small food processor or spice grinder
• Kitchen scissors
• Mixing bowl

Instructions

1. Put the shrimp in a bowl and set aside. In a small food processor or spice grinder, combine the chopped chili, crushed garlic, cilantro stems (snip them small with scissors first), and granulated sugar, then blitz into a rough paste.
2. Stir half the lime juice and all the fish sauce into the paste, then pour it over the shrimp and toss to coat. Let it sit while you cook the vegetables so the flavor soaks in.
3. Heat 1 tablespoon peanut oil in a wok over high heat. Add the sliced ginger and scallions and stir-fry for 1 minute, until fragrant and sizzling.
4. Add the sliced red bell pepper and cook for 1 minute, until it just begins to soften but still has snap.
5. Toss in the water chestnuts and bean sprouts and stir-fry until the sprouts start to wilt, about 1 minute, then add the soy sauce and a generous grind of black pepper. Tip everything onto a serving dish.
6. Heat the remaining 1 tablespoon oil in the wok. Lift the shrimp out of their marinade and add them, tossing for 1 to 2 minutes until they turn pink and opaque, a sign they are cooked through.
7. Pour in the reserved marinade and swirl the wok quickly to heat it through, then tip the shrimp over the vegetables.
8. Snip the cilantro leaves over the top, drizzle with the remaining lime juice, and serve over rice noodles with extra lime wedges for squeezing.