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