Peanut Noodles with Shrimp

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4.4 of 5 (15)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 235.7
  • Total Fat: 6.4 g
  • Cholesterol: 110.6 mg
  • Sodium: 548.7 mg
  • Total Carbs: 28.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 15.9 g

View full nutritional breakdown of Peanut Noodles with Shrimp calories by ingredient
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Introduction

An attempt at a lowfat version of Pad Thai. Try it--you'll love it. An attempt at a lowfat version of Pad Thai. Try it--you'll love it.
Number of Servings: 6

Ingredients

    3 cups wide rice noodles
    8-10 cups water (for noodles)
    1/2 tbsp olive oil
    3 tbsp scallions (green onions), minced
    2 cloves garlic, minced
    4 tsp ginger root, minced
    1 red chili pepper (fresh), remove seeds & veins, minced
    1/2 cup green (bell) pepper, chopped
    1 cup mushrooms, sliced
    10 baby carrots, quartered lengthwise
    1 cup green (snap) beans or snow peas
    12 oz cooked shrimp
    1 tsp hot chili oil
    1 tbsp fish sauce
    2 tbsp peanut butter
    1/4 cup chicken broth
    1/2 tbsp soy sauce
    1 tsp sesame oil
    1 lime, quartered
    1/8 cup cilantro, chopped
    Hot chili sauce, to taste

Directions

This recipe can become vegetarian very easily by replacing shrimp with firm tofu or tempeh and using vegetable broth.
Prepare rice noodles according to directions on package or if no directions, boil a large pasta pot of water.
When the water reaches a rolling boil, turn off heat and remove pot from heat.
Add noodles, stirring so they won't stick.
Let the noodles sit for 8-10 minutes, stirring occasionally. When noodles reach the desired consistency, drain and rinse with cold water. Set aside.
Stir together peanut butter and chicken broth until even water consistency. Set aside.
Cut and prepare all ingredients before beginning to cook. This recipe goes together very quickly.
Heat wok or large skillet over high heat.
Add olive oil.
To heated olive oil, add green onions, garlic, ginger, and red pepper.
Stir fry for 1-3 minutes. Do not let garlic burn.
Add bell pepper and carrots, chili oil and sesame oil, stir fry for an additional 1-2 minutes.
Add mushrooms, beans and shrimp. Cook until shrimp are heated through.
Add fish sauce, soy sauce and blended peanut butter and chicken broth.
Stir together and let cook 1-2 minutes.
When mixture boils, remove from heat and add rice noodles. Blend all ingredients together and serve with lime, cilantro and chili sauce for garnish.


Number of Servings: 6

Recipe submitted by SparkPeople user REMORAN.

5SHARES

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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Great! I'm just learning how to push the star button and I wanted to say it's incredible, but only one star came up!! Loved this dish! I substituted what I had - broccol, canned mushrooms, red pepper flakes - and it was still delicious. - 7/2/09

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  • Very Good
    1 of 1 people found this review helpful
    Very good, I like to make twice the sauce and add a few more veggies. - 1/21/08

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  • 1 of 1 people found this review helpful
    This is fabulous. - 8/7/07

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  • Incredible!
    1 of 1 people found this review helpful
    Nice spicy kick to it. Replacing shrimp with tofu is just as good. Also good cold. Listen to the directions and prepare everything first, it really cooks quickly! - 7/13/07

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  • Incredible!
    1 of 1 people found this review helpful
    Nice blend of peanuts and chili. Delicious and very quick to put together - 3/26/07

    Was this review helpful?   yes  No
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