- 2 cups cooked protein (chicken, shrimp, or tofu suggested)
- 8 oz medium rice noodles
- 1 tbsp sesame oil (or other oil of your choice)
- 1 tsp minced garlic
- 1 tsp crushed ginger
- 2 cups vegetables in bite-size pieces (shown here: broccoli and carrots)
- 1/4 cup peanut butter (smooth or crunchy)
- 1/4 cup soy sauce
- 2 tbsp honey
- 2 tbsp fish sauce
- 2-3 tsp chili garlic paste
- 1 14 oz can coconut milk
- Salt and black pepper to taste
- Scallions, cilantro, lime wedges, and/or chopped peanuts for garnish
Boil noodles until al dente and drain most of water. During this time, heat oil in skillet on medium heat; add garlic and ginger, stir and then add vegetables and cook until starting to soften. Stir in peanut butter, soy sauce, honey, fish sauce, chili paste, and salt and pepper. Reduce heat when smooth and stir in coconut milk. Add additional seasoning as needed. Transfer noodles to skillet with tongs and toss to coat. Allow to sit at least 5 minutes before serving so noodles can soak up sauce. Garnish as desired.
Reblogged this on The Tony Burgess Blog and commented:
Shrimp, peanut sauce and noodles oh my! What a great combination of flavors. Yummo!
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Yum! this is going into the menu plan for sure!
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Let me know how it turns out!
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Reblogged this on Blog of a Mad Black Woman and commented:
Spicy Peanut Noodles by The Soup Diva!
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Thank you, Persia!
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Pleasure. Have a wonderful week. x
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Reblogged this on mamabatesmotel.
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