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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. Suggestion: substitute chicken for shrimp.
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