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Heat the oil in a large pot over medium heat. Add the onion and cook for 5 minutes until just beginning to turn translucent.
Add the garlic, Thai chili pepper, and minced white parts of the scallions and cook for 1 minute until fragrant.
Add the curry paste and lightly mash it into the oil. Cook for 2-3 minutes until fragrant.
Pour in the chicken stock. Add the sugar and fish sauce and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Taste and season to your preferences. Keep warm.
In a bowl, combine the lime juice, avocado oil, fish sauce, soy sauce, sugar, and sesame oil and whisk to combine. Add the shrimp and tomatoes to the bowl. Sprinkle with a ¼ teaspoon salt. Toss to coat. Transfer to the refrigerator for 15 minutes.
Bring a medium pot of water to a boil. Add the noodles and cook according to package instructions (typically 2-4 minutes for vermicelli). Drain and rinse thoroughly with cold water. Set aside. If needed, refresh the noodles with cold water before serving but if you time it correctly, they should only be sitting in the strainer for a few minutes.
Turn the broiler on. Pour the shrimp and excess marinade onto the sheet pan and arrange the shrimp and tomatoes in an even layer on half the sheet pan. Place the tatsoi on the other half of the sheet pan and sprinkle with salt and add a drizzle of oil.
Transfer the sheet pan to the oven and broil for 4-5 minutes until the shrimp are just cooked through and the tatsoi is charred and the tomatoes have just begun the split open.
Divide the cooked noodles between bowls. Ladle the broth on top. Arrange the shrimp, tomatoes, and tatsoi on top. Garnish with the thinly sliced scallion greens. Enjoy!