Let’s Cook: Asian Peanut Shrimp Noodles

by RogerMarch 23, 2019

On today’s episode we are “live cooking” through an Asian-inspired peanut and shrimp noodle recipe. A spicy peanut sauce anchors a hearty bowl of rice noodles and shrimp. This is a recipe you can put together on a busy weeknight, and main ingredients are easy to substitute if desired. Listen to the episode for the entire, unedited cook-through, and find the recipe at the bottom!

By the way, if you like this live cook-through style of show, then you should definitely check out the first one I did on Risotto alla Milanese!

Equipment and ingredients mentioned in this episode

Rice noodles are available in any grocery store, usually in the Asian food section. Thai Kitchen brand are good quality.

Need a good kitchen knife? As always, I recommend Wusthof brand knives, and the Classic Collection are an excellent combination of quality and affordability. Take care of them and they’ll last for many years.

These handy peelers from OXO include a julienne peeler and is a favorite for easy, thin veggies you can toss in salads or stir fries.

I like to use my hard-anodized aluminum Anolon Advanced saute pan for these types of dishes.

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Asian Peanut & Shrimp Noodles

Author: Roger
Prep Time: 10
Cook Time: 15
Total Time: 25 minutes
Yield: 4 servings 1x

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Description

This easy peanut noodle dish can be put together on a weeknight. The peanut butter-based sauce can be spiced up to your liking, and the shrimp could easily be swapped out for chicken or tofu if desired.

Ingredients

Scale

12 ounces dry rice noodles (linguini style)
1/3 cup creamy peanut butter, like Jif
2 tablespoons soy sauce
1 tablespoon granulated sugar
1 tablespoon fresh lime juice
1 tablespoon sriracha sauce
2 to 3 tablespoons water to thin the sauce
1 tablespoon vegetable oil
6 to 8 scallions, sliced
1 cup thinly julienned or grated carrots
2 cloves garlic, minced
One pound raw shrimp, peeled and cleaned
Salt and pepper to taste
Thai basil and lime wedges for garnish

Instructions

Bring a pot of salted water to a boil. Add rice noodles and removed from heat to soak for about 15 minutes until softened (or according to package directions). Proceed with remainder of recipe while noodles soak.
Combine peanut butter, soy sauce, sugar, lime juice and sriracha sauce in a bowl and whisk together. Use water to thin the sauce out until it just lightly coats the back of a spoon. Set sauce aside.
Heat vegetable oil in a large skillet on medium high heat. Add shrimp and cook just until starting to turn pink, about 2 minutes. Add in scallions, carrots and garlic and cook, stirring frequently, until carrots soften, about 4 more minutes.
When noodles are al dente, drain. Add to skillet with peanut sauce and toss to combine with shrimp and vegetables. Taste and adjust seasoning. Serve with lime wedges and thai basil for garnish.

Keywords: shrimp, rice noodles, peanut