12 oz. cellophane (bean thread) noodles
1 lb. small shrimp, peeled and deveined
1/4 cup peanut oil
3 shallots, thinly sliced
1 head garlic, chopped
2 to 4 Thai chilies, seeded and sliced (or equivalent sriracha sauce)
1 1/2 cups grape tomatoes, halved lengthwise
1/4 cup fish sauce or soy sauce, plus more, to taste
2 Tbs. fresh lime juice, plus more, to taste
1/4 cup fresh Thai or sweet basil leaves
Place the noodles in a large bowl, add hot water to cover generously and let stand until softened, about 20 minutes. Drain the noodles and set aside.
Fill a saucepan three-fourths full of water and bring to a boil over high heat. Add the shrimp and boil just until they turn pink and curl, 1 to 2 minutes. Drain in a colander and place under cold running water until cool. Set aside.
In a wok or large nonstick fry pan over high heat, warm the oil. Add the shallots and stir-fry for about 30 seconds to soften slightly. Add the garlic and the chilies (or sriracha) and continue to stir-fry until the shallots begin to color, about 2 minutes.
Add the tomatoes and stir-fry for 1 minute. Push the contents of the pan to one side, add the 1/4 cup fish sauce to the other side, let it bubble up for a second and then add the noodles. Quickly stir and toss to combine the noodles and fish sauce. Add the shrimp, toss to combine and sprinkle with the 2 Tbs. lime juice.
Remove from the heat. Taste and adjust the seasonings with more fish sauce and/or lime juice. The dish should have a nice balance of salty, sour and hot. Add the basil and toss to mix well.Transfer the noodle mixture to a platter or individual bowls and serve hot or at room temperature.
adapted from williams-sonoma recipe.