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Shrimp Rice Noodles with Peanut Sauce Recipe

   
 

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     Shrimp Rice Noodles with Peanut Sauce

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   1/2 hr

Ingredients
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





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