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Ingredients

• 2 Tbs. peanut oil
• 2 shallots, minced
• 4 garlic cloves, minced
• 3 or 4 Thai chilies, seeded and minced
• 1 Tbs. peeled and grated fresh ginger
• 6 green onions, including 3 inches of green tops, thinly sliced
• 1 1/4 lb. shrimp, peeled and deveined
  
• 2 firm tomatoes, peeled, seeded and chopped
• 2 Tbs. tamarind paste, mixed with 2 Tbs. low-sodium chicken broth
  
• 2 Tbs. fish sauce
• Grated zest and juice of 1 lime, plus more juice if needed
• 4 tsp. sugar, plus more if needed
• 1/2 cup low-sodium chicken broth
  
• 4 quarts water
• 1 Tbs. kosher salt
• 1/2 lb. fresh or 1 lb. dried Chinese egg noodles
  
• 1 cup fresh Thai or sweet basil leaves, chopped
  
• 1/4 cup fresh mint leaves, chopped
• 1 Tbs. Asian sesame oil

Description

The Stir-fry Sauce Used Here—a Combination Of Spicy Ginger And Chili, Sweet Tomato And Tamarind, Tart Lime And Salty Fish Sauce—goes Equally Well With Shrimp (as In This Dish), Chicken Or Pork. For A Vietnamese-inspired Version, Substitute Fr

Williams-Sonoma