Thai-Style Spicy Shrimp And Noodles

Recipe At A Glance
Rating: 5/5

5 stars based on 1 review
recipe is ready in Under 30 minutes

Ready in: Under 30 minutes ?
recipe difficulty 3/5

Difficulty: 3/5

Serves/Makes: 6

Thai-Style Spicy Shrimp And Noodles Recipe

photo by: CDKitchen Staff
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INGREDIENTS:

1/2 cup peanut oil, divided
36 uncooked shrimp (jumbo size) -- peeled, deveined, tails left intact
6 cloves garlic, minced
3 tablespoons hot chili paste -- such as sambal oelek, divided
2 cups shiitake mushrooms -- stemmed, sliced
2 cups asparagus -- cut into 1 1/2-inch pieces, diagonally sliced
2 cups thinly sliced red cabbage
1 cup carrots, peeled -- cut into matchstick-size strips
1 cup chopped green onions -- divided
12 ounces wide thai rice noodles -- cooked according to package directions, drained
1/2 cup canned unsweetened coconut milk
1/4 cup fresh lime juice
3 tablespoons fish sauce -- such as nam pla or nuoc nam*
1 tablespoon sugar
1/2 cup chopped roasted peanuts
1/2 cup chopped fresh cilantro
1 lime -- cut into 6 wedges

DIRECTIONS:

Heat half of the oil in heavy large wok or deep skillet over high heat until just beginning to smoke. Add half of shrimp and garlic; saute until shrimp turns pink, about 1 minute per side. Stir in 1/3 of the hot chili paste. Transfer to large bowl. Repeat with remaining oil, shrimp, garlic, and 1/3 of the hot chili paste.

Add mushrooms, asparagus, cabbage, carrots, and half of the onions to wok. Stir fry 3 minutes. Transfer to bowl with shrimp. Add noodles to wok; stir to heat through. Return shrimp and vegetables to wok with noodles. Add coconut milk, lime juice, fish sauce, sugar, and remaining hot chili paste; stir until heated through, about 3 minutes. Season with salt and pepper.

Divide mixture among individual bowls. Sprinkle with peanuts, cilantro, and remaining onions. Garnish with lime wedges.

NUTRITION:

This Thai-Style Spicy Shrimp And Noodles recipe from CDKitchen serves/makes 6

Recipe ID: 76152

SUBMITTED BY: jenifersrecipes

REVIEWS:

1 Review

Valerie's Review: 2008-01-06
Spicy and delicious! We loved it!

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