Thai Noodles with Peanut Sauce

Thai Noodles with Peanut Sauce
Photo by Karry Hosford

Ingredients

  • 1 teaspoon red curry paste
  • 1 cup vegetable broth
  • 1 lime, cut into 6 wedges
  • 1 tablespoon rice wine vinegar
  • 1 ½ pounds medium shrimp, peeled and deveined
  • 2 tablespoons brown sugar
  • 1 tablespoon grated peeled fresh ginger
  • + 9 more ingredients
    • 1 large red bell pepper, cut into thin strips
    • ¾ teaspoon salt
    • 1 garlic clove, minced
    • ¾ cup finely chopped seeded peeled cucumber
    • ¼ cup sliced green onions
    • ¼ cup chopped fresh basil
    • 2 tablespoons chopped dry-roasted peanuts
    • 8 ounces uncooked rice noodles
    • ½ cup roasted peanuts

Cook noodles in boiling water 6 minutes. Rinse and drain. Keep warm. Place 1/2 cup peanuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. Combine peanut butter, broth, and next 5 ingredients (broth through garlic) in a large skillet; bring to a boil. Red...

View full recipe at My Recipes

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