Spicy Thai Peanut Noodles with Shrimp

July 3, 2012 at 8:48 am Leave a comment

I’ve been on a big Southeast Asian food kick recently.

I always like Asian food, but recently I’ve been making it more often than usual.Especially Thai and Vietnamese food.

This recipe for Spicy Thai Peanut Noodles I originally found on Skinnytaste. I changed the chicken to shrimp and a few other things to suit my own tastes better.

If you want to make something Thai, but are tired of Pad Thai and curries (albeit it would be pretty hard to ever get tired of either of those in my opinion), these peanut noodles are a nice change.

I suggest you add the Sriracha sauce gradually to find the spicy level you’re most comfortable with. It can get pretty hot pretty fast with Sriracha sauce, but man, it’s so darn good. I love Sriracha sauce. Forget the Tabasco sauce. Give me Sriracha any day! Sriracha on pho, Sriracha on vermicelli bowls, Sriracha on spring rolls, Sriracha mixed with mayo on sandwiches…..
I digress.

Anyway, try out this noodles for a nice change from your regular Asian fare, and go as easy or as heavy on the Sriracha as you like. We don’t judge here. 🙂

Spicy Thai Peanut Noodles with Shrimp

(serves 5 – 6)

For the marinade:

  • 1 Tbsp. soy sauce
  • 1 Tbsp. ginger paste
  • 2 cloves minced garlic
  • 1 Tbsp. fresh lime juice
  • 1/2 Tbsp. Sriracha sauce
  • dash of salt and pepper

For the sauce:

  • 1 3/4 c. chicken broth
  • 5 Tbsp. natural peanut butter (not the sugar pumped kind)
  • 2 Tbsp. honey
  • 2 Tbsp. soy sauce
  • 1 Tbsp. ginger paste
  • 2 cloves minced garlic
  • 1/2 Tbsp. Sriracha sauce (use more or less, depending on how spicy you want it)
  • 1 lb. uncooked shrimp, peeled and deveined
  • 1 Tbsp. peanut oil
  • 8 oz. rice noodles
  • 2 cloves minced garlic
  • 3 green onions, diced
  • 2 c. shredded broccoli slaw
  • 1 c. fresh bean sprouts (optional)
  • 1/4 c. chopped peanuts, toasted
  • 1/2 tsp. sesame oil
  • lime wedges and cilantro for garnish (optional)
  1. Combine the marinade ingredients in a bowl. Add the shrimp, and mix until the shrimp is well coated. Cover and let marinade for about 30 min. to 1 hour.
  2. In a saucepan over medium heat, add the sauce ingredients. Heat slowly, stirring occasionally until sauce becomes smooth, about 5 – 8 minutes. Set aside.
  3. Boil noodles according to package instructions.
  4. Meanwhile, heat a large wok or skillet over high heat. Add peanut oil. Add the shrimp and saute, stirring constantly, until completely cooked, about 2 – 3 minutes. Remove from wok.
  5. Add garlic, scallions, broccoli slaw, and bean sprouts to wok. Saute, stirring constantly, for 1 – 2 minutes, until slightly tender, but still crisp. Remove from wok.
  6. Drain cooked noodles and return to pot. Add the sauce, shrimp, and stir-fried vegetables to the pot. Mix until everything is well coated. Divide noodles between individual bowls. Sprinkle with toasted peanuts and cilantro (optional), and serve with a lime wedge.

 

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Entry filed under: Pasta, Recipes, Seafood, Thai food. Tags: , , , , , , , , .

Menu Plan Monday for July 2 – 6 Roasted Pepper, Italian Sausage, and Spinach Frittata

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About Me

My name is Rachel. I'm a small-town girl born and raised in Oklahoma, currently living in Japan, who likes cooking, baking, reading, working out, and traveling. Join me in my culinary adventures, my domestic doings, and the story of my life, one day at a time.

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