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Thai Noodles with Peanut Sauce

Photo: Karry Hosford
Yield 6 servings (serving size: 1 1/3 cups noodle mixture, 1 teaspoon chopped nuts, and 1 lime wedge)
This Thai-inspired shrimp dish is perfect for a quick, flavorful weeknight dinner. Break out the chopsticks to boost dinner's fun factor.

Ingredients

  • 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

Nutrition Information

  • calories 369
  • caloriesfromfat 24 %
  • fat 9.9 g
  • satfat 1.4 g
  • monofat 4.1 g
  • polyfat 3.2 g
  • protein 30.7 g
  • carbohydrate 39.1 g
  • fiber 1.9 g
  • cholesterol 172 mg
  • iron 4.3 mg
  • sodium 633 mg
  • calcium 87 mg

How to Make It

  1. Cook noodles in boiling water 6 minutes. Rinse and drain. Keep warm.

  2. Place 1/2 cup peanuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once.

  3. 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.

  4. Cook shrimp in boiling water 2 minutes or until done; drain.

  5. 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.