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Thai Peanut Shrimp Rice Noodles Recipe Video

  • 6servings
  • 60minutes

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Source: www.ifood.tvReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. Shrimp 12 Pound , peeled, deveined

  2. Lemon juice 2 Tablespoon

  3. Sesame oil 1 Teaspoon

  4. Cilantro 1 Tablespoon , chopped finely (Optional)

  5. Lemon zest 1 Teaspoon

  6. For the sauce

  7. Soy sauce 12 Cup (8 tbs)

  8. Honey 14 Cup (4 tbs)

  9. Rice vinegar/White vinegar 2 Tablespoon

  10. Fish sauce 1 Teaspoon

  11. Creamy peanut butter 14 Cup (4 tbs)

  12. For the noodles

  13. Rice noodles/Thin spaghetti 12 Ounce

  14. Vegetable oil/Peanut oil 2 Tablespoon

  15. Scallion (white and green) 2 , chopped finely (save dark green part to garnish)

  16. Garlic 4 Clove (20 gm) , minced

  17. Fresh ginger 1 Tablespoon , minced

  18. Vegetables 14 Ounce , julienned (a mix of carrots, snow peas, broccoli, green beans, baby corns and other vegetables of your choice)

Instructions Jump to Ingredients ↑

  1. Directions GETTING READY 1. Place the shrimp in a bowl. Add all the ingredients and mix to coat well. Cover and refrigerate for 30 minutes.

  2. In another bowl, put the rice noodles and pour boiling water. Soak for around 10 minutes and drain. Set aside.

  3. SAUCE: Place all the ingredients in a bowl, whisk until creamy and set aside.

  4. In a deep wok pr pan, add 1 tablespoon oil and heat it on high till smoking. Add the marinated shrimp and stir fry for around 3 minutes or till it changes color to pink. Transfer to a plate and set aside. Do not overcook the shrimps.

  5. MAKING 5. Clean the wok or pan and add 1 tablespoon of oil. Heat it on high till very hot.

  6. Put the ginger, garlic and scallions (white and light green parts). Saute for around 2 minutes or till the garlic is fragrant.

  7. Add the vegetables and continue to sauté for another 4 minutes.

  8. Return the shrimp into the pan and sauté to mix and add the soaked rice noodles.

  9. Pour the sauce and toss well to mix all till combined.

  10. . Cook for a few minutes or till the sauce is fully absorbed. Do not make it dry.

  11. . Turn off the heat and let it sit for a few minutes before serving.

  12. SERVING 12. In a serving plate, serve the noodles hot garnished with the dark green part of scallion.

  13. TIPS If ready made stir fry vegetables is not available, then Julienne or cut any vegetables of choice and use it for the dish like carrots, snow peas, broccoli, baby corn, etc.

  14. If using thin spaghetti, cook it in water with salt, drain and rinse to use.

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