Thai Peanut Noodles with Shrimp

Serves 4

  • 10 oz rice noodles
  • 2 tablespoons extra virgin olive oil
  • ½ yellow onion, sliced thin
  • 1 small red bell pepper, sliced thin
  • 1 cup shredded carrots
  • 1 cup snap peas, sliced into bite-sized pieces
  • 1 garlic clove, minced
  • 1 lb. medium sized shrimp, deveined
  • 2 tablespoons fresh mint, finely chopped
  • 2 tablespoons fresh cilantro, finely chopped
  • 2 tablespoons scallions, finely chopped
  • 1 lime, sliced in wedges for garnish

Peanut Sauce

  • 1/4 cup peanut butter
  • 1/4 cup reduced sodium soy sauce
  • 3 cloves garlic, minced
  • 2 tablespoon honey
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon Sriracha, optional
  1. Bring a large pot of water to boil and salt. Add rice noodles and turn off heat. Allow noodles to sit for at least 5-7 minutes.
  2. Add all ingredients for sauce in a medium-sized bowl and mix well. Set aside.
  3. Saute onions, peppers, carrots, for 3 minutes, then add snow peas and garlic.
  4. Add shrimp to sautéed vegetables, and saute for 4-5 minutes.
  5. Add cooked noodles to shrimp, then add sauce and mix well. If the sauce is too thick, add a few tablespoons of water to loosen the sauce. Cook for a few minutes until sauce is warmed through.
  6. Add cilantro and mint. Garnish with scallions, and serve with a slice of lime.

Thai Peanut Noodles with Shrimp





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