Thai Noodles with Peanut Sauce

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

Preparation

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.