8 oz rice noodles (pad Thai style, not vermicelli)
1 lb raw peeled shrimp
1 cup grated carrots
2 tablespoons chopped garlic
1 bunch diagonally sliced green onions
1 chopped jalapeño or Serrano chile
1/2 cup chopped cilantro (or Thai basil or mint)
1/2 cup peanut butter (smooth or chunky)
2 tablespoons fish sauce (name plans) or more to taste
Juice and zest from one large lime
1 to 1 1/2 tablespoons sugar
1/4 cup water
Canola oil or other bland vegetable oil
Chopped peanuts and lime wedges for garnish
Instructions
Prep all ingredients first. Boil 1 quart of salted water and add
rice noodles. Let boil for 60 seconds then take off heat. Let
noodles sit while making sauce and cooking shrimp.
Mix peanut butter, fish sauce, sugar, lime juice and zest, and
mix until smooth. Add 1/4 cup of water to thin down sauce
enough to coat noodles. Adjust seasonings to taste.
Put 2 tablespoons of oil in frying pan and heat until
shimmering. Add garlic, stir 30 seconds, then add shrimp and
stir for 60 seconds. Add carrots and green onions and
chopped chiles and continue stirring until shrimp are cooked
through, 2 to 3 minutes.
Drain noodles. In large bowl combine noodles, peanut sauce
and shrimp mixture, tossing until noodles are coated with
sauce. Add cilantro at the end. Garnish with chopped
peanuts and lime wedges. Serve crushed red pepper or
chopped Thai chili on the side for those who prefer spicier dish.
Variations- sub coconut milk for water when mixing peanut sauce. May use tofu or
chicken instead of shrimp. For vegan variation sub soy sauce for fish sauce and use
tofu. May add more vegetables such as thinly sliced snap peas or asparagus.
seasoning.
Originally Submitted
6/10/2017
0 Out of 5 from
0 reviews
You can add this Shrimp Rice Noodles with Peanut Sauce recipe to your own private DesktopCookbook.