Sunday, July 31, 2011

Spicy Thai Shrimp On Rice Noodles


Spicy Thai Shrimp on Rice Noodles

  • 1/2 pound (225 gms) Rice Stick Noodles
  • Hot Water
Thai Sauce with Shrimp:
  • 1/4 cup Peanut Butter
  • 1 tablespoon Lime Juice
  • 2 tablespoons Sweet Thai Chili Sauce
  • 1 teaspoon Hot Chili Sauce
  • 1 tablespoon Fish Sauce
  • 1 tablespoon Soy Sauce
  • 1/2 cup Chicken Broth
  • 1/2 teaspoon Curry Powder
  • 1 teaspoon Peanut or Canola Oil
  • 2 -3 Green Onions
  • 1 tablespoon Prepared Garlic (From a jar)

  • 1 pound (450 gms) Shrimp, Cooked De-Veined with Tails
  • 1 Carrot
  • 1/4 cup Fresh Cilantro (Optional)
  • 1/3 cup Peanuts (Optional)
  • Half head of Red Cabbage
  • 1 carrot
  1. Bring water to a boil, add rice noodles for 6-8 minutes or desired tenderness, then drain. Chop red cabbage and Julianne carrot while noodles are boiling. Set aside.
  2. In a medium bowl, heat peanut butter in the microwave for 30 seconds. Then add lime juice, chili sauces, fish sauce, soy sauce, chicken broth, and curry powder. Whisk together.
  3. Heat wok up on a medium-low heat, add peanut oil, then add green onions, and garlic. Simmer for about 4 minutes.
  4. Add Prepared Thai sauce to the wok and allow to heat for an additional 4 minutes, then add shrimp and simmer until mixture is evenly heated.
  5. On serving plates/platter, evenly place chopped red cabbage, place rice noodles on top, add Thai shrimp mixture, then top with carrots.
Serves 4-6
Cook Time: 30 minutes

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