Thai Noodles with Peanut Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This Thai-inspired shrimp dish is perfect for a quick, flavorful weeknight dinner. Break out the chopsticks to boost dinner's fun factor. Ingredients:
8 ounces uncooked rice noodles |
1/2 cup roasted peanuts |
1 cup vegetable broth |
2 tablespoons brown sugar |
1 tablespoon grated peeled fresh ginger |
1 teaspoon red curry paste |
3/4 teaspoon salt |
1 garlic clove, minced |
1 tablespoon rice wine vinegar |
1 1/2 pounds medium shrimp, peeled and deveined |
1 large red bell pepper, cut into thin strips |
3/4 cup finely chopped seeded peeled cucumber |
1/4 cup sliced green onions |
1/4 cup chopped fresh basil |
2 tablespoons chopped dry-roasted peanuts |
1 lime, cut into 6 wedges |
Directions:
1. Cook noodles in boiling water 6 minutes. Rinse and drain. Keep warm.
2. Place 1/2 cup peanuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once.
3. Combine peanut butter, broth, and next 5 ingredients (broth through garlic) in a large skillet; bring to a boil. Reduce heat; simmer 1 minute. Pour broth mixture into a blender or food processor; let stand 5 minutes. Process until smooth. Stir in vinegar.
4. Cook shrimp in boiling water 2 minutes or until done; drain.
5. Combine noodles, shrimp, bell pepper, cucumber, onions, and basil in a large bowl. Add peanut sauce; toss gently to coat. Sprinkle with chopped nuts; serve with lime wedges.
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