Shrimp with Thai Noodles and Peanut Sauce
Shrimp with Thai Noodles and Peanut Sauce takes roughly 45 minutes from beginning to end. For $3.33 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This main course has 553 calories, 35g of protein, and 21g of fat per serving. This recipe serves 4. This recipe is typical of Asian cuisine. It is brought to you by Betty Crocker. If you have shrimp, creamy peanut butter, water, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free and pescatarian diet. 6 people have made this recipe and would make it again. Overall, this recipe earns a solid spoonacular score of 63%. If you like this recipe, take a look at these similar recipes: Sweet Thai Shrimp Curry with Peanut Noodles, Thai Noodles with Peanut Sauce, and Thai Peanut Sauce Noodles.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 20 minutes
Ingredients:
1 tablespoon brown sugar
1/2 cup creamy peanut butter
1 teaspoon grated gingerroot
1/4 cup sliced green onions including tops
1 medium lime, cut into wedges
1 medium red bell pepper, cut into thin bite-sized strips
1/2 teaspoon crushed red pepper flakes
1 (7 to 8-oz.) pkg. Thai rice noodles or 8 oz. uncooked linguine
1/4 cup purchased Italian salad dressing
1 lb. shelled deveined cooked medium shrimp, tails removed
2 tablespoons soy sauce
3/4 cup water
Equipment:
sauce pan
Cooking instruction summary:
1 In small saucepan, combine water, peanut butter, salad dressing, brown sugar, soy sauce, gingerroot and red pepper flakes. Cook over medium-low heat until smooth and warm, stirring frequently. Set aside. 2 Cook rice noodles as directed on package, adding shrimp during last minute of cooking time. Drain well; return to saucepan. 3 Add bell pepper, onions and peanut butter mixture to rice noodles and shrimp; toss gently to mix. Serve with lime wedges. If desired, garnish with additional green onion tops.
Step by step:
1. 1
2. In small saucepan, combine water, peanut butter, salad dressing, brown sugar, soy sauce, gingerroot and red pepper flakes. Cook over medium-low heat until smooth and warm, stirring frequently. Set aside.
3. 2
4. Cook rice noodles as directed on package, adding shrimp during last minute of cooking time.
5. Drain well; return to saucepan.
6. 3
7. Add bell pepper, onions and peanut butter mixture to rice noodles and shrimp; toss gently to mix.
8. Serve with lime wedges. If desired, garnish with additional green onion tops.
Nutrition Information:
covered percent of daily need
