Rice noodles with stir-fry sauce

Stir-fry sauce is made with shrimp, bell pepper and celery. Served with rice noodle sauce.

Ingredients

• Large boiled shrimps (peeled) - 330 g
• Rice vermicelli - 230 g
• Petiolate celery - 2 stalks
• Bulgarian red pepper - 1 pc.
• Green onions - 1 bunch
• Peanut butter - 2 tbsp. l.
• Peanuts - 1/3 cup
• Chili pepper (cut into strips) - 1 pc.
• Lemongrass herb, stem (crushed) - 1 pc.
• Fish or chicken broth - 1.75 cups
• Coconut milk - 1 glass
• Thai fish sauce - 2 tsp
• Salt to taste
• Ground black pepper - to taste
• Fresh cilantro (chopped) - 3 tbsp. l.

Directions

1. Wash and chop green onions and celery. Peel the bell peppers and cut into strips.
2. Boil the noodles until tender, according to the instructions on the package. Drain.
3. Heat a wok or other large skillet over high heat. Pour in butter, add peanuts and fry, stirring occasionally, for 1-2 minutes, until golden brown. Transfer the nuts to a plate.
4. Put celery, onion and bell pepper in the same pan, fry over high heat, stirring occasionally, for 1-2 minutes. Then add chili, lemon-mash, broth, coconut milk and fish sauce and bring to a boil.
5. Add shrimps to the pan, bring to a boil. Add salt and pepper to taste. Put the noodles in this sauce, mix.
6. Serve the noodles with sauce in serving bowls, sprinkled with cilantro and peanuts.