SPICY PEANUT SHRIMP RICE NOODLES
An unusual Thai-inspired combination that tastes great!
Provided by LadyChef
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Heat vegetable oil in a large pan or skillet over medium heat; saute onion, garlic, and red pepper flakes until garlic is slightly browned, 2 to 3 minutes. Add shrimp; cook and stir until shrimp begin to firm, about 5 minutes.
- Stir tomatoes, peanut butter, and red chile paste into shrimp mixture; bring to a boil. Reduce heat and simmer until sauce thickens, about 20 minutes.
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
- Divide noodles among serving plates; top with shrimp sauce. Garnish each serving with cilantro, yogurt, and peanuts.
Nutrition Facts : Calories 513.6 calories, Carbohydrate 66.3 g, Cholesterol 175.4 mg, Fat 14.7 g, Fiber 4.4 g, Protein 27.5 g, SaturatedFat 3.1 g, Sodium 990 mg, Sugar 7.9 g
RICE NOODLE-SHRIMP SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook the rice noodles as the label directs; drain and rinse under cold water to cool, then snip into smaller pieces with kitchen shears. Meanwhile, make the dressing: Whisk 1/4 cup fish sauce, the juice of 1 lime, 2 tablespoons vegetable oil, the jalapeno, sugar, half of the garlic and 1/2 cup water in a small bowl; set aside. Preheat a grill or grill pan to medium high. Combine the zest and juice of the remaining lime and the remaining garlic, 1 tablespoon vegetable oil and 2 teaspoons fish sauce in a medium bowl. Add the shrimp and toss to coat. Grill the shrimp until lightly charred and opaque, about 2 minutes per side. Toss the noodles, romaine, carrots, herbs and bean sprouts in a large bowl. Gradually add enough of the dressing to coat; toss. Divide among bowls and top with the shrimp. Drizzle with the dressing.
GARLIC-CHILI SHRIMP SKEWERS WITH PEANUT NOODLES AND BROCCOLI
This may seem like a lot of work but this delicious meal should be ready well under an hour.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Make peanut noodles: Cook spaghetti in a large pot of boiling salted water until al dente, according to package instructions; drain and rinse with cool water.
- In a large bowl, whisk together peanut butter, soy sauce, vinegar, and brown sugar until smooth. Add spaghetti, season with salt, and toss to combine; set aside.
- Make shrimp skewers and broccoli: Heat broiler, with rack set 4 inches from heat. Thread shrimp onto 8 skewers (4 shrimp each); transfer to a broiler pan or broilerproof baking sheet. (If using bamboo or wooden skewers, cover exposed parts with aluminum foil to prevent scorching.) Dividing evenly, spoon 2 tablespoons garlic-chile oil onto shrimp; set aside.
- Place broccoli, 1 tablespoon Garlic-Chili Oil, and 3/4 cup water in a large skillet. Simmer, covered, over medium heat, until tender, 5 to 7 minutes.
- Meanwhile, broil shrimp until opaque throughout, 3 to 4 minutes. Serve with noodles and broccoli; drizzle all with remaining garlic-chile oil.
PEANUT NOODLES WITH SHRIMP
Don't order takeout. You can make these super easy Thai-inspired peanut noodles at home for a fraction of the cost. First, make a quick peanut sauce of peanut butter (chunky or smooth, your call), lime juice, lime zest, sugar, fish sauce and water. Toss rice noodles into boiling water and remove from heat to soften. Meanwhile, sauté the shrimp with a heady combination of scallions, carrots, garlic and chile (for a meatless version, leave out the shrimp or substitute tofu). When the noodles are soft, but not mushy, drain and toss with the shrimp, vegetables and peanut sauce. Garnish with herbs and lime wedges. Now go directly to your junk drawer and throw away all of your takeout menus.
Provided by Mark Bittman
Categories dinner, easy, quick, one pot, main course
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil and salt it. Cut two limes into wedges and set aside. Grate zest from remaining lime into a large bowl and squeeze in its juice. Add peanut butter, sugar, nam pla and enough water to make a smooth sauce (start with 1/2 cup and add more as needed).
- When water comes to a boil, put noodles in pot; remove from heat.
- Put oil in a large skillet over high heat. A minute later, add shrimp and season with salt. Cook and stir until shrimp just begins to turn pink. Add scallions, carrots, garlic and chile and keep cooking and stirring until vegetables soften a bit and shrimp cooks through, just a minute or two more. Remove from heat.
- Noodles should be soft but not mushy; if they are not soft enough, let them sit a few more minutes. Drain noodles and toss them in a bowl along with shrimp mixture and peanut sauce. Sprinkle with lots of pepper and toss well; taste and adjust seasoning if necessary. Serve hot or at room temperature, garnished with herbs and lime wedges.
Nutrition Facts : @context http, Calories 706, UnsaturatedFat 14 grams, Carbohydrate 100 grams, Fat 19 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 4 grams, Sodium 1049 milligrams, Sugar 9 grams, TransFat 0 grams
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