I am a noodle junkie. I love all sorts of pasta……regular pasta, wheat pasta, rice noodles, soba noodles, I love them all. I could eat pasta every day, if my waist line would allow it…..pesky scale. Instead, I do limit myself, not as much as I should but as I said, I love pasta!!
This peanut sauce dish is one of my favorites. I like it with shrimp but you can substitute your favorite protein and your favorite veggies too, you won’t hurt my feelings if you tweak it to your own liking. Eat up and enjoy!
Shrimp and Noodles with Peanut Sauce
2 large carrots, peeled and julienne
1 cup pea pods, chopped in half
1/2 pound large shrimp, raw, deveined. (I prefer tail on but if you don’t, that’s okay)
1 cup fresh bean sprouts
8 ounces of your favorite noodles ( I used rice noodles)
2 eggs, lightly beaten
1 teaspoon minced garlic
1/4 cup chopped peanuts
Handful of cilantro, chopped
For the peanut sauce:
1/3 cup peanut butter, creamy or chunky
1 1/2 tablespoons sugar
1 tablespoon fish sauce
1/4-1/2 cup water
Cook your noodles according to package directions, as I said, I used rice noodles.
Meanwhile, make the peanut sauce. Combine peanut butter, sugar, fish sauce and enough water to make a smooth sauce. Start with a 1/4 cup and stir, then add more a little at time until smooth. This sauce needs to be thin, it will thicken once added to the noodles. Set aside.
Add 1 tablespoon oil to a skillet or wok on medium high heat. Add eggs and quickly scramble. Remove eggs from skillet and set aside.
Add another tablespoon of oil to skillet and add carrots, pea pods and garlic. Stir fry until veggies are tender. Add bean sprouts and shrimp. Cook until shrimp are pink.
When shrimp are done, add noodles and peanut sauce and a pinch of salt and stir together. I find tongs work best for me. Cook for another minute and then remove from heat. Plate and sprinkle with chopped nuts and cilantro. Eat up and enjoy!
Prep time: 45 minutes