Really? Nobody’s made the pla goong yet? Well, I TOFTT today as we felt like shrimp, and I vetoed my PIC’s beloved shrimp cocktail bc as nice as my sauce is, well… 
I did a search in my NYT recipe box, and it seemed like just the ticket.
I used an entire bag of Aldi’s black tiger shrimp I plumped up in the fridge the Chinese way, and only cut the sugar by half — otherwise I actually followed the entire recipe (!!!), although I didn’t have “sweet chili paste” in my pantry, just Aroy-D’s Thai chili paste in soybean oil, and we doubled the amount of Thai bird peppers bc we like it hot.
This one was moved from ‘want to cook’ to my ‘favorites’ folder. The flavor profile is right up our alley, and I could totally see making this for guests. A light, yet filling and satisfying summer dish, especially with a veg and rice on the side. It’s not very labor-intensive, either. Win/win.
It was actually double-duty for the NYT, bc my PIC also made our favorite bok choy recipe 
The steamed rice was a great vehicle for both sauces.
