Fall
Spicy Peanut Butter Noodles With Shrimp
- Serves 4
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
What You'll Need
Ingredients
- 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
Directions
- Soak rice noodles according to package instructions (typically for one hour before cooking).
- 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.
- 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.
- 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.
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