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Ingredients Jump to Instructions ↓

  1. 6 ounces rice noodles

  2. 6 ounces 21/25 shrimp , peeled and deviened

  3. 2 shallots , finely diced

  4. 2 cloves garlic , chopped

  5. 1/2 cup spicy peanut sauce

  6. 1 egg , lightly beaten

  7. 2 tablespoons roasted peanuts , chopped

  8. 1 cup bean sprouts

  9. 2 green onions , sliced

  10. 1/4 cup cilantro , chopped, for garnish

  11. 1 lime cut into wedges, for garnish

  12. Spicy peanut sauce Ingredients:

  13. 1 tablespoon peanut oil

  14. 1 tablespoon red curry paste

  15. 1/4 cup coconut milk

  16. 1/4 cup chicken stock

  17. 3 tablespoons fish sauce

  18. 2 tablespoons lime juice

  19. 2 tablespoons brown sugar

  20. 1 birds eye chili , thinly sliced

  21. 3 tablespoons peanut butter

  22. 1 teaspoon sesame oil

  23. 2 tablespoons peanuts , roasted and crushed

  24. Directions:

Instructions Jump to Ingredients ↑

  1. Directions:

  2. Cook the noodles in water as directed on package until just pliable. Heat oil in a large sauté pan over medium-high heat. Add the shrimp, shallots and garlic and cook for 1 minute. Add the peanut sauce and noodles, mix and move to the side of the pan. Add the egg, let it set a bit and then mix it into the noodles. Add the peanuts and bean sprouts and cook for a minute. Add the green onions and cilantro and remove from heat.

  3. Spicy Peanut Sauce Ingredients:

  4. Directions:

  5. Heat the oil in a large pan. Add the curry and cook until fragrant. Add the remaining ingredients and simmer until sauce thickens, about 2-3 minutes.

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