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Cooked by: Chef / Ethnicity: Thai cuisine / Last Modified: 3/24/2004 / Base: Seafood / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 6 |
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Ingredients:
8 Ounce(s) uncooked rice noodles,or thin spaghetti
1/2 Cup(s) plus 2 tablespoons dry roasted peanuts
1 Cup(s) vegetable broth
1/8 Cup(s) brown sugar
1 Tablespoon(s) fresh ginger,peeled and grated
1 Teaspoon(s) red curry paste
3/4 salt
1 garlic, minced
1 Tablespoon(s) rice wine vinegar
1 1/2 Pound(s) medium shrimp,peeled and deveined
1 large red bell pepper,cut into thin strips
3/4 Cup(s) cucumber,peeled, seeded & finely chopped
1/4 Cup(s) green onions,sliced
1/4 Cup(s) fresh basil,chopped
1 lime,cut in wedges | |
Directions: Cook noodles in boiling water for 6 minutes. Rinse and drain. Keep warm.
Place cup peanuts in food processor and process until smooth (about 2 minutes), scraping sides of bowl once.
Combine peanut butter, broth, and next five ingredients (broth through garlic) in a large skillet; bring to a boil. Reduce heat; simmer 1 minute. Pour broth mixture into a blender or food processor; let stand 5 minutes. Process until smooth. [Option: omit this second processing step.] Stir in vinegar.
Cook shrimp in boiling water 2 minutes until done; drain.
Combine noodles, shrimp, bell pepper, cucumber, onions, and basil in a large bowl. Add peanut sauce; toss gently to coat. Sprinkle with 2 tablespoons chopped peanuts; serve with lime wedges.
Comments: Suggestion: substitute chicken for shrimp.
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