December 26, 2008, Newsletter Issue #236: Shrimp & Noodles
Tip of the Week
YouŽll love the Thai peanut sauce flavorings in this easy to prepare dish.
This recipe will serve 4-6 people.
Thai Shrimp and Noodles
8 ounces rice noodles -- broken
5 cups broccoli florets
1 pound shrimp -- peeled
1/3 cup creamy peanut butter
1/4 cup soy sauce -- (1/4 to 1/3)
3 tablespoons rice vinegar
2 tablespoons toasted sesame oil
1 tablespoon chili oil
or
1 tablespoon cooking oil
1 dash hot pepper sauce
1 tablespoon grated ginger root
3 cloves garlic -- minced
4 green onions -- chopped
1/3 cup chopped cashews or almonds
In a bowl combine peanut butter and soy sauce. Stir in vinegar, sesame oil, chili oil, ginger root, and garlic; whisk until smooth. Set aside.
In a 4-quart Dutch oven or large pot bring a large amount of water to boiling. Add noodles and broccoli; cook 3 minutes. Add shrimp; cook one more minute. Drain immediately and return to pot.
Add peanut butter mixture, green onions, and nuts. Toss gently to coat.
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