Peanut Noodles With Shrimp
If you want more sauce for your rice noodles, you can double the sauce recipe or cook less noodles.
- 14 oz. rice noodles
- 1/3 cup + 1 tablespoon creamy peanut butter
- 1/3 cup low sodium soy sauce
- 1/4 cup brown rice vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon honey
- 1 teaspoon fish sauce
- 1 tablespoon fresh ginger grated
- 2 cloves garlic minced
- 1 teaspoon red pepper flakes optional
- 1/2 lime (juice only*) (start with 1 tablespoon*)
- 1 tablespoon vegetable oil
- 1 lb. raw shrimp peeled and deveined
- 3 cups napa cabbage shredded
- 1 red bell pepper thinly sliced
- 2 large carrots julienned
- 1/2 cup fresh cilantro chopped + more if desired
- green onions diced for garnish
- crushed roasted peanuts to sprinkle
- lime wedges
- Sriracha sauce optional
- spicy chili oil optional
Cook the rice noodles according to package directions. Rice noodles usually don't take longer than 4 to 5 minutes to cook. Drain, rinse and set aside.
In a large bowl, whisk together all of the ingredients from the peanut butter to the fresh lime juice*. Whisk together until smooth, taste and adjust any ingredients as needed.
Using a large non-stick pan or skillet, add the oil to the pan over medium high heat. Add the shrimp and cook on each side until pink. Turn the heat to medium low, and add in the napa cabbage, bell peppers and carrots. Toss together using tongs. Add in the rice noodles and pour in the peanut sauce and toss together for just a few minutes. I like to undercook the vegetables so they are still a little crunchy.
Serve and garnish with fresh cilantro, green onions, peanuts and lime wedges. Mix in Sriracha or chili oil if desired. Enjoy!