Peanut Noodles With Shrimp

Ingredients

• Salt
• 3 limes
• ⅓ cup peanut butter, chunky or smooth
• 1 tablespoon sugar
• 2 tablespoons nam pla (fish sauce)
• 12 to 16 ounces rice noodles (not vermicelli)
• 2 tablespoons peanut oil
• 1 pound raw shrimp, peeled
• 1 bunch scallions, sliced
• 2 grated carrots (about 1 cup)
• 2 tablespoons chopped garlic
• 1 minced fresh hot chili, like jalapeño or Thai, or more to taste
• Freshly ground pepper
• ½ cup chopped fresh cilantro, mint or Thai basil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    709 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 100 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 35 grams protein; 182 milligrams cholesterol; 1055 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. 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).
2. When water comes to a boil, put noodles in pot; remove from heat.
3. 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 chili and keep cooking and stirring until vegetables soften a bit and shrimp cooks through, just a minute or two more. Remove from heat.
4. 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.

15 minutes