Best 3 Thai Peanut Sweet Potato Noodles With Shrimp Recipes
PEANUT NOODLES WITH SHRIMP
Don't order takeout. You can make these super easy Thai-inspired peanut noodles at home for a fraction of the cost. First, make a quick peanut sauce of peanut butter (chunky or smooth, your call), lime juice, lime zest, sugar, fish sauce and water. Toss rice noodles into boiling water and remove from heat to soften. Meanwhile, sauté the shrimp with a heady combination of scallions, carrots, garlic and chile (for a meatless version, leave out the shrimp or substitute tofu). When the noodles are soft, but not mushy, drain and toss with the shrimp, vegetables and peanut sauce. Garnish with herbs and lime wedges. Now go directly to your junk drawer and throw away all of your takeout menus.
Provided by Mark Bittman
Categories dinner, easy, quick, one pot, main course
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil and salt it. Cut two limes into wedges and set aside. Grate zest from remaining lime into a large bowl and squeeze in its juice. Add peanut butter, sugar, nam pla and enough water to make a smooth sauce (start with 1/2 cup and add more as needed).
- When water comes to a boil, put noodles in pot; remove from heat.
- Put oil in a large skillet over high heat. A minute later, add shrimp and season with salt. Cook and stir until shrimp just begins to turn pink. Add scallions, carrots, garlic and chile and keep cooking and stirring until vegetables soften a bit and shrimp cooks through, just a minute or two more. Remove from heat.
- Noodles should be soft but not mushy; if they are not soft enough, let them sit a few more minutes. Drain noodles and toss them in a bowl along with shrimp mixture and peanut sauce. Sprinkle with lots of pepper and toss well; taste and adjust seasoning if necessary. Serve hot or at room temperature, garnished with herbs and lime wedges.
Nutrition Facts : @context http, Calories 706, UnsaturatedFat 14 grams, Carbohydrate 100 grams, Fat 19 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 4 grams, Sodium 1049 milligrams, Sugar 9 grams, TransFat 0 grams
PEANUT SAUCE OVER SHRIMP SKEWERS AND RICE NOODLES
Inspired by the flavors of Southeast Asia, GZ makes his take on Vietnamese bun with rice vermicelli, grilled soy-lime shrimp and julienned carrots and daikon. In place of the usual tangy fish sauce dressing, he tops the noodle bowl with a richer peanut sauce. Store-bought peanut butter is a shortcut for the traditional whole roasted peanuts and palm sugar in the satay-style sauce. To add a fragrant citrus note, he adds a dab of lemongrass paste from the tube. This versatile sauce pairs well with chicken and pork, as well as shrimp, and is delicious mixed into the noodles.
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- To make the sauce: Combine the coconut milk, peanut butter, chile sauce, lime juice, vinegar, lemongrass paste, fish sauce and black pepper. Season with a pinch of salt. Add water to thin as needed. Whisk to combine and set aside.
- For the noodles: Heat a griddle pan on medium-high heat or preheat a broiler to high. Skewer 3 shrimp with two parallel skewers to make 4 skewers with 3 shrimp each. Sprinkle the shrimp with salt and pepper. In a small bowl, combine the soy with the lime juice and zest; reserve half in a separate small bowl. Brush or drizzle one of the portions of soy-lime over the shrimp. Cook on the griddle until lightly browned, about 3 minutes per side. Brush the shrimp with the remaining soy-lime. Add a touch of olive oil to the shrimp after flipping to avoid sticking.
- Toss the noodles in a bowl with the sesame oil and the black and white sesame seeds. Arrange the rice noodles at the bottom of a serving bowl. Drizzle some of the peanut sauce on top. Top with the carrots, cilantro, cucumbers, daikon and scallions. Add the shrimp skewers to the bowl. Serve warm with a lime wedge and extra peanut sauce on the side.
THAI PEANUT SHRIMP, ASPARAGUS AND NOODLES
I made up this recipe after experimenting with several different recipes from many different sources. I like to serve this with recipe #101790 (Oriental Cucumber Salad) and either potstickers or hot and sour soup. You can also make it with other meats like chicken or pork, or rice instead of noodles. This is one of my DH's favorite meals.
Provided by Kendra
Categories Onions
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Mix water, salt and sugar together with a whisk until salt and sugar are dissolved. Add shrimp and let it sit in the brine for at least 30 minutes. Longer doesn't hurt. Drain shrimp well and pat dry with a paper towel when ready to cook.
- While shrimp is brining, combine all sauce ingredients except cornstarch and water slurry in a small saucepan. Heat over low heat for 30 minutes. Cornstarch/water slurry can be whisked in if sauce isn't thick enough after heating.
- Pour canola oil into a large, hot, non-stick skillet over medium high heat. Add onion, red pepper and garlic. Stir-fry for 7 minutes, until veggies are softened. Add asparagus and continue stir-frying for about 5 more minutes. Pour veggies into a large bowl and set aside.
- Re-heat skillet over medium high heat. Add additional canola oil if desired. Add drained shrimp and stir-fry until they are pink, about 5 - 7 minutes. Add reserved veggies and noodles and stir well. Pour peanut sauce over everything and combine.
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