Spicy Thai Shrimp Noodles

One 14 oz package yakisoba noodles ( these will be in the redrigerated part of the store and if you can't find them( or don't have an asian market near you- you can substitute one of the fresh angelhair or spaghetti like Buitoni)
3 Tablespoons olive oil

FOR THE SAUCE
1/3 cup ginger chili sauce. Again- look for it at an asian market or on most groceries- ROland and Thai Kitchen make good brands...or you can go to Chili's and order their ginger chili dipping sauce (you'll need four 2oz ramekins) Most of the time- they will just give it to you.
1/4 cup smooth peanut butter
1/4 cup fresh lime juice ( 1-2 limes)
2 teas grated lime zest ( or the zesy from one lime- more is OK)

FOR THE VEGGIES
4 radishes- sliced thinly
1/2 cup mint leaves- thinly slices
1/2 cup Thai basil leaves- thinly sliced ( or 1/3 cup regular basil as it is stronger tasting)
1 cup packaged shredded carrots
2 scallions/green onions- thinly slices( both green and white parts)

One 2 Lb Bag large, thawed shrimp ( peeled and deveined) you should have about 20-24oz actual shrimp when peeled)
1 Tablespoon Oil

*** Optional - chopped roasted peanuts as a garnish( not counted in calorie counts

ANy salad with Thai veggies like Red pepper, red onion, cucumbers, tomatoes

and fruits like mango, or mandarin oranges would work,

Look for ginger, lime based dressings to compliment the flavors of the meal.

Chop all your veggies and set aside in a bowl

In a jar with a lid mix the GInger chili sauce with the peanut butter. THen add the zest and lime juice and shake vigorously to mix.

** depending on what brand of sauce you use and your personal taste- you might want to add a pack of stevia or more salt.

Set jar aside.

In a large flat bottom skillet add 3 or the 3 tablespoons of oil and reserve the remaining 1. Cook the Noodles. *** If you are using spaghetti or angelhair you will need to cook according to package directions until almost done. Drain well! THen add to pan with the oil to finish cooking. WHen desired "doneness" it achieved. Set aside and allow to cool.

In the same pot add the remaining tablespoon oil and shrimp Saute over med until just pink. Add 2-3 tablespoons of sauce during the last minute of cooking.

Mix the rest of the sauce with the cooled noodles and the veggies. Add the shrimp and juices. and toss to coat well.

Divide onto serving plates and top with optional chopped peanuts and additional slices mint and basil.




Serving Size: Makes 6 Dinner sized portions or 8 lunch size servings.

Number of Servings: 6

Recipe submitted by SparkPeople user BIGOLEDIVA.