Spicy Peanut Butter Noodles With Shrimp

By • January 17, 2012 • 0 Comments

31 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: You need to make this. I mean, really. You do. Don’t like shrimp? That’s fine. Tofu would be awesome. Or chicken or beef or pork. Pick your protein.

It’s a little bit crunchy, a little bit creamy, a little bit spicy, but mostly it’s just the perfect (EASY!) weeknight dinner.

The only thing that would make it better is the accompaniment of a bottle of wine. Hypothetically speaking, of course.

Recipe adapted from Crumb: http://www.crumbblog.com/2011/06/desperation-dinners-spicy-peanut-butter-noodles.html
Shea

Serves 4

For the noodles

  • 1 pound rice noodles
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon low-sodium soy sauce
  • 1 pound raw shrimp, peeled & deveined
  • 2 cups frozen Asian stir-fry veggies (carrots, snow peas, water chestnuts, etc.)
  • 1 cup mushrooms, sliced
  • 1/2 cup bean sprouts
  • 1/2 cup scallions, chopped

For the sauce

  • 1/4 cup natural chunky peanut butter (the kind with the oil on top that you have to mix in and it’s kind of gross, but just go with it)
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon fish sauce
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon red pepper flakes
  • 1/2 cup hot water
  1. Soak rice noodles according to package instructions (typically for one hour before cooking).
  2. Once the noodles are ready, begin preparing the sauce. In a small saucepan over medium heat, combine peanut butter, soy sauce, sesame oil fish sauce, rice wine vinegar, brown sugar, red pepper flakes and water. Whisk until combined and creamy. Reduce heat to low. Meanwhile, add 1 tbsp olive oil to a large skillet over medium heat and add garlic. Cook for 1-2 minutes to soften. Add shrimp and soy sauce and cook for 3-5 minutes on each side, until pink. Remove shrimp from heat and transfer to a medium sized bowl. Add veggie mix, mushrooms and bean sprouts to the skillet and cook 3-5 minutes. Transfer to the same bowl as the shrimp.
  3. Add 1 tbsp olive oil to the skillet and add the rice noodles, stirring until heated through. Add the sauce, shrimp and veggies and toss to combine. Top with scallions before serving.
  4. Eat. Savor. Drink some wine. Nibble on a few pieces of shrimp from the pan full of leftovers. Unbutton your pants and watch an episode of Friday Night Lights.
Jump to Comments (0)

Comments (0) Questions (0)

Default-small
Default-small