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Spicy Thai Shrimp on Rice Noodles and Shredded Lettuce

  • 4servings

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, D, E
MineralsSelenium, Zinc, Iodine, Fluorine, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 pound (225 gms) Rice Stick Noodles

  2. Hot Water

  3. Thai Sauce with Shrimp:

  4. 1/4 cup Peanut Butter

  5. 1 tablespoon Lime Juice

  6. 2 tablespoons Sweet Thai Chili Sauce

  7. 1 teaspoon Hot Chili Sauce

  8. 1 tablespoon Fish Sauce

  9. 1 tablespoon Soy Sauce

  10. 1/2 cup Chicken Broth

  11. 1/2 teaspoon Curry Powder

  12. 1 teaspoon Peanut or Canola Oil

  13. 2 -3 Green Onions

  14. 1 tablespoon Prepared Garlic (From a jar)

  15. Prepared Thai Sauce

  16. 1 pound (450 gms) Shrimp, Cooked De-Veined with Tails

  17. 1 Carrot

  18. 1/4 cup Fresh Cilantro (Optional)

  19. 1/3 cup Peanuts (Optional)

  20. 1 Head Iceberg Lettuce

  21. 1 cup Bean Sprouts

  22. 1/3 cup Cold Water

  23. 1/2 teaspoon Sugar

  24. 2 tablespoons Fish Sauce

  25. 1 teaspoon White Vinegar

  26. 1/8 teaspoon (1/8 tsp) Sweet Chili Sauce

  27. 1 pinch Pinch of Crushed Chili Flakes

  28. 2 Baby Carrots

Instructions Jump to Ingredients ↑

  1. Take out equipment and ingredients.

  2. Place noodles in a large bowl. Pour hot tap water over noodles. Let stand until soft, approx 10 minutes. Drain in a colander and set aside.

  3. Soften peanut butter in a small microwave safe bowl for 10 seconds. Whisk in lime juice, sweet Thai chili sauce, hot chili sauce, fish sauce, soy sauce, chicken broth and curry powder.

  4. Just before dinner:

  5. Heat oil in a large nonstick fry pan at high heat. Finely chop onion adding to pan as you cut.

  6. Add garlic to pan. Add prepared sauce. Add shrimp and stir until heated through.

  7. When timer rings, rinse noodles and place directly over lettuce and sprouts. Serve shrimp mixture over noodles. Coarsely shred carrot over top of bowls. Top with fresh cilantro and peanuts.

  8. Shred lettuce directly into salad spinner. Rinse and spin dry.

  9. Arrange lettuce in the bottom of serving bowls.

  10. Rinse bean sprouts and place on top of lettuce.

  11. Prepare sauce by combining the following in this order: cold water, sugar, fish sauce, white vinegar, sweet chili sauce and crushed chili flakes.

  12. Grate carrot and add to bowl. Stir.

  13. This sauce is for drizzling over the noodle bowls.

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