Shrimp, Asparagus, and Mushroom Phat Thai

Ingredients:

• Rice noodles: 100g
• Shrimp: 3~5, peeled and deveined
• Asparagus: 2~3 spears, trimmed and cut into 2-inch pieces
• Mushrooms: 2~3, sliced
• Sesame oil: 2 tablespoons
• Num pla (魚醤): 2 tablespoons (low-sodium preferred)
• Ketchup: 1 tablespoon
• Ground black pepper: 1/2 teaspoon
• Lime wedges: For serving
• Crushed peanuts: 2 tablespoons (optional, for garnish)

Instructions:

1. Prepare the Rice Noodles: Soak the rice noodles in warm water for about 10 minutes, or follow the package instructions. Drain and set aside.

2. Cook the Shrimp: Heat 1 tablespoon of sesame oil in a skillet or wok over medium heat. Add the shrimp and cook for 2–3 minutes until they turn pink and opaque. Remove and set aside.

3. Sauté the Vegetables: In the same skillet, add the remaining sesame oil followed by the asparagus and mushrooms, stirring frequently, and cook for 4–5 minutes until tender-crisp.

4. Make the Sauce: In a small bowl, mix soy sauce, ketchup, black pepper. Set aside.

5. Combine Everything: Add the soaked rice noodles to the skillet with the cooked vegetables. Pour the sauce over the noodles and toss to coat evenly. Return the shrimp to the skillet and stir until everything is heated through.

6. Serve: Transfer to plates and garnish with crushed peanuts (optional), and lime wedges.

Tips:

Adjust the ketchup and soy sauce amounts to suit your taste. For added spice, sprinkle with red chili powder or serve with chili sauce.