THAI LIME SHRIMP & NOODLES
The flavors just keep popping in this quick dinner! Use as much lime zest and chili paste as you like. My family is into spicy foods, but I kept the heat moderate in this version. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place the first five ingredients in a blender; cover and process until blended. Remove 1 tablespoon mixture; toss with shrimp., Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add half of the shrimp mixture; stir-fry 2-4 minutes or until shrimp turn pink. Remove from pan; keep warm. Repeat with remaining oil and shrimp mixture., Add broth, coconut milk, salt and remaining basil mixture to same pan. In a small bowl, mix cornstarch and water until smooth. Stir into broth mixture. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in lime zest., Drain pasta; add pasta and shrimp to sauce, tossing to coat.
Nutrition Facts : Calories 462 calories, Fat 17g fat (11g saturated fat), Cholesterol 141mg cholesterol, Sodium 874mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein.
THAI RICE NOODLE SALAD WITH CHILI-LIME VINAIGRETTE
Steps:
- Gather the ingredients.
- In a cup or small bowl, mix together lime juice , fish sauce, soy sauce, sugar, chili sauce, minced garlic, and sesame oil until the sugar has dissolved.
- Taste test for a sweet-sour balance, adding more sugar if too sour for your taste. Note that the dressing will taste quite strong and salty now, but will be delicious when combined with the salad.
- Gather the ingredients.
- Lightly boil rice noodles until al dente , about 7 minutes.
- Drain the noodles.
- Add the optional bean sprouts , if using, while noodles are still hot. Gently toss (the residual heat from the noodles will lightly cook the sprouts), then rinse with cold water to keep from sticking. Set aside to drain.
- Place noodles and sprouts in a large salad bowl. Add the tomatoes, carrot, green onions, bell peppers, optional shrimp or tofu , and fresh cilantro. Toss to mix.
- Add half of the dressing plus fresh basil and nuts, tossing well to incorporate. Taste test, adding more or all of the dressing depending on how many noodles you've made. If not salty enough, add more fish sauce or soy sauce. If not spicy enough, add more chili. If too salty, add a little more lime juice. If too sour, add more sugar.
- Place on a serving platter or in a salad bowl and sprinkle with fresh basil, cilantro, and peanuts.
Nutrition Facts : Calories 179 kcal, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 4 g, Protein 6 g, SaturatedFat 1 g, Sodium 1237 mg, Sugar 9 g, Fat 4 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g
THAI LIME CHICKEN & NOODLES
Tasty, fast & easy recipe by Donna Hay with a couple slight modifications. Even the cilantro naysayers in our house liked this :)
Provided by Debi9400
Categories Chicken
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- In a large covered pot, boil enough water to cover the noodles. Remove from heat and place noodles. Leave for about 10 minutes or until tender. Drain.
- Meanwhile:.
- Heat a non-stick frying pan over high heat. Add the oil, ginger, lemongrass chile and optional jalapeno and saute for 1 minute.
- Add the minced chicken and cook, stirring until cooked through. (about 6 or 7 minutes).
- Stir in the lime juice, fish sauce, cilantro, basil and onions.
- Serve over hot noodles with lime wedges to squeeze over top.
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