Ingredients
Coarse salt and ground pepper
8 ounces soba noodles
1/3 cup tamarind concentrate
2 tablespoons light-brown sugar
1/4 cup light olive oil
1 tablespoon fresh lime juice
1/2 teaspoon cayenne pepper
1 cup fresh cilantro leaves, plus more for garnish
1 small red onion, halved and thinly sliced
1 papaya (about 1 pound), peeled, seeds removed, quartered lengthwise, and thinly sliced crosswise
1/2 cup salted peanuts, coarsely chopped
3 cloves garlic, thinly sliced
1 pound large shrimp, peeled and deveined
1/2 teaspoon ground coriander
Preparation
In a large pot of rapidly boiling salted water, cook soba noodles until al dente according to package instructions; drain.
Meanwhile, in a large bowl, whisk together tamarind, sugar, 2 tablespoons oil, lime juice, and cayenne. Add drained noodles, cilantro, onion, half the papaya, and all but 3 tablespoons of the peanuts; season with salt and pepper and toss to combine.
In a large skillet, heat the remaining 2 tablespoons oil over low. Add garlic and cook until golden brown on both sides, about 5 minutes total. Remove garlic chips and set aside on a paper towel. Raise heat to medium-high; add shrimp, sprinkle with coriander, salt, and pepper, and cook, tossing occasionally, until shrimp are just cooked through, about 3 minutes.
To serve, divide noodles and shrimp evenly among 4 large bowls; top each serving with remaining papaya, peanuts, garlic chips, and cilantro.
