*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Thai                             Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Bean Thread Noodles
    2       tb           Vegetable Oil
      1/4   c            Cilantro Pesto (See Recipe)
    1       tb           Fresh Ginger, Finely Chopped
    1       lb           Shrimp, Peeled & Deveined
      1/3   c            Coarsely Chopped Green Onion
      1/4   c            Chicken Stock
    2       tb           Fish Sauce (Nam Pla)
    1       tb           Oyster Sauce
    1       tb           Chinese Rice Wine Or:
                         Dry Sherry
    1       t            Dark Soy Sauce
    1       t            Asian Sesame Oil
    1       t            Sugar
      1/4   ts           Salt
                         Handful Of Cilantro Leaves
                         -----CILANTRO PESTO-----
    1       t            Whole White Or Black
    2       tb           Coarsely Chopped Fresh
                         Cilantro Roots Or Leaves
                         And Stems
    2       tb           Coarsely Chopped Garlic
   CILANTRO PESTO:  Using a mortor and pestle or a spice
   grinder, crush or grind the peppercorns to a fine
   powder.  Combine the pepper, cilantro roots and
   garlic; work the three inngredients innto a fairly
   smooth paste in the mortor or in a small blender or
   food processor.  If you use a blender or food
   processor, you may need to add a little vegetable oil
   or water to ease the grinding.  Make about 1/4 cup.
   For an industrial strength batch use 1 tb peppercorns,
   1/2 cup cilantro roots and 1/2 cup garlic. To store
   the pesto for later use, put in a glass jar, pour a
   little oil onto the surface to cover it and seal
   tightly.  It will keep nicely for about 1 week in the
   CLAY POT SHRIMP:  Place the noodles in a large bowl
   and add warm water to cover.  Soak the noodles until
   they become limp and white, about 15 minutes.  Drain
   and set aside.  You should have about 5 cups softened
   noodles.  In a large clay pot or flameproof,
   heavy-bottomed casserole, heat the oil over medium
   heat until hot, about 1 minute.  Add the pesto and
   stir-fry until fragrant, about 1 minute, adding a
   little more oil if it sticks or burns.  Add the ginger
   and shrimp and stir-fry for 1 minute. Toss in the
   green onion, turning the mixture once more.  Transfer
   the shrimp
   to a plate and set aside while you prepare the noodles
   and sauce. In a small bowl, combine the chicken stock,
   fish sauce (Nam Pla), oyster sauce, rice wine, soy
   sauce, sesame oil, sugar and salt; stir to mix well.
   Place the
   soaked noodles in the clay pot in which you cooked the
   shrimp mixture. Scrape the shrimp mixture over the
   noodles and pour in the chicken stock mixture.  Toss
   the noodles and shrimp a little to combine them with
   the sauce, then cover the pot tightly.  Place the clay
   pot over medium heat and cook until the noodles are
   soft and clear and the shrimp is done, about 10
   minutes.  Sprinkle with the cilantro leaves and serve
   at once.
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