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Noodles with Spicy Thai Shrimp Sauce
12 ounces medium or wide egg noodles, uncooked
12 ounces medium fresh shrimp, peeled and deveined or 12 ounces medium frozen shrimp, thawed
3 red bell peppers, seeds and stems removed, cut into bite size, thin strips
3 scallions, thinly sliced (white part and tips of green part)
2 tablespons smooth peanut butter
1 tablespoon sesame oil
1/2 cup chicken broth or water
1/2 teaspoon crushed red pepper flakes
1 jalapeno pepper, stemmed, seeded and sliced very thin
1/2 teaspoon ground ginger
1 tablespoon soy sauce
1 tablespoon mild white vinegar
Prepare egg noodles according to package directions.
While noodles are cooking, combine remaining ingredients in a saucepan and place over low heat. Cover and simmer until the sauce is smooth and the shrimp are cooked through, about 2 minutes.
When noodles are done, drain well and transfer to a large bowl. Add sauce and toss gently until well combined.
Serve immediately.
Makes 4 servings.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
