Thai Peanut Sauce
with Shrimp and Noodles
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
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!