Monday, September 12, 2011

Thai Peanut Noodles with Shrimp

Adapted from Clean Eating magazine

1/3 cup light coconut milk
1/3 cup tomato juice
1/4 cup peanut butter
2 Tbsp fish sauce
3 Tbsp fresh lime juice
1 Tbsp honey
1/4 +/- crushed red pepper flakes
1/2 tsp Maggi seasoning
1 lb medium raw shelled and deveined shrimp
8oz rice noodles or fettuccine noodles
2 cup thinly sliced cabbage
2 green onions white part thinly sliced, greens bigger pieces for garnish
3 Tbsp chopped peanuts 

In large serving bowl, whisk coconut milk, tomato juice, peanut butter, fish sauce, lime juice, honey, red pepper flakes and Maggi seasoning.
Bring a large pot of water to a boil, add shrimp and cook till done 1-3 min.  Remove shrimp to bowl with coconut mix, return water to boil and cook noodles according to directions.  Drain noodles well.  Add noodles, cabbage, and green onion whites to shrimp; toss to coat.  Top with peanuts and green onion greens.

We had ours with cucumbers and mangoes

1 comment:

  1. I featured your recipe on my blog today! So tasty!!