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Thai Peanut Sauce
with Shrimp and Noodles









 

Thai Peanut Sauce with Shrimp and Noodles copy.png

Ingredients

-  1 package Fusilli noodles (or noodles of choice)

-  2 cup raw Shrimp, tail off, shell off, size 16/20

-  1 large Red Bell Pepper, julienned

-  1 cup unsalted Peanuts, chopped

-  1/4 cup Cilantro

-  1 shallot (diced)

-  4 Tbsp Grape Seed Oil (Or Extra Virgin Olive Oil)

-  Green Onions for garnish

-  Salt and Pepper to taste

Sauce Ingredients

-  1/2 cup Peanut Butter, creamy

-  3 tbsp Soy Sauce, low sodium

-  2 tbsp Rice Vinegar (seasoned)

-  2 tbsp Honey

-  2 tbsp Lime Juice

-  3 Cloves Garlic, minced

-  1 tbsp Sesame Oil

-  2 tsp Sriracha

-  2 tsp Chili Garlic Sauce

-  1/4 tsp Red Pepper Chili Flakes (optional)

Directions

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Chef Aimee Saling

1.     Make the Thai Peanut sauce by combining ingredients into medium sized bowl.  This recipe makes 1 cup of sauce.  Set aside for later.  (**Note: The sauce is thick.  If desired, add a little water to thin it out.)

2.     Boil noodles and drain.

3.     Heat Grape Seed Oil (or Extra Virgin Olive Oil) over medium high heat in a wok or large frying pan.  Once hot, add in shallots and bell pepper.  Cook for 5 min, stirring occasionally.

4.     Add in 1/4 cup Thai Peanut Sauce with the veggies as they cook.  Season with Salt and Pepper to taste.

5.     Add in Shrimp and cooked Noodles.  Cook for another 4-5 minutes.  Once shrimp is cooked, add in 1/2 cup Thai Peanut sauce initially.  Add additional sauce until the noodles are coated with as much sauce as you would like.

6.     Garnish with chopped peanuts and green onions.  Enjoy!

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