Step 1

Marinate shrimp for 15 minutes with kosher salt, white pepper, soy sauce, and baking soda.

Step 2

Separate your rice noodles and prep your garlic, vegetables, and chilis. Set your garlic and thai chilis in one bowl, and your onions, green onion stalks, and red chilis/bell pepper in a separate bowl. In a third bowl, place together your gai lan leaves, scallion greens, and basil.

Step 3

Premix your sauce and set aside, breaking palm sugar into pieces as small as possible to dissolve into the sauce.

Step 4

Over high heat, add 2 tbsp oil to a hot pan and saute your shrimp for 3-4 minutes until cooked through and set aside.

Step 5

Add 3 tbsp oil over high heat and fry your garlic and thai chilis for 15 seconds, then immediately add in your onions, scallion stalks, and red chilis. Stiry fry for 2-3 minutes until the vegetables are cooked, then add your rice noodles.

Step 6

Add back your shrimp and your premixed sauce and gently mix through to not break the rice noodles, about 2-3 minutes.

Step 7

Turn off the heat, then add your gai lan leaves, scallion greens, and basil. Fold through until the leaves are wilted and serve immediately. Enjoy!