This Thai-inspired shrimp dish is perfect for a quick, flavorful weeknight dinner. Break out the chopsticks to boost dinner's fun factor.
8 ounces uncooked rice noodles
1/2 cup roasted peanuts
1 cup vegetable broth
2 tablespoons brown sugar
1 tablespoon grated peeled fresh ginger
1 teaspoon red curry paste
3/4 teaspoon salt
1 garlic clove, minced
1 tablespoon rice wine vinegar
1 1/2 pounds medium shrimp, peeled and deveined
1 large red bell pepper, cut into thin strips
3/4 cup finely chopped seeded peeled cucumber
1/4 cup sliced green onions
1/4 cup chopped fresh basil
2 tablespoons chopped dry-roasted peanuts
1 lime, cut into 6 wedges
How to Make It
Cook noodles in boiling water 6 minutes. Rinse and drain. Keep warm.
Place 1/2 cup peanuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once.
Combine peanut butter, broth, and next 5 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. Stir in vinegar.
Cook shrimp in boiling water 2 minutes or 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 chopped nuts; serve with lime wedges.