Coconut Noodles with Scallops and Pea Tendrils
Pea tendrils, also called pea shoots, are the leafy, tender stem portion of young pea plants. We use small, delicate tendrils, which can be eaten raw. If the pea tendrils you choose are too firm, you might need to cook them with the cabbage mixture for up to 6 minutes. If you can't find tendrils, use mâche or spinach. Shrimp paste—made from salted, fermented ground shrimp—is a condiment common in Southeast Asian cooking. Look for it at Asian markets, or use anchovy paste instead. We use thin rice stick noodles in this dish. Use vermicelli if they are unavailable, and cook according to package directions.