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