Thai noodles (with shrimp) and peanut sauce
by Amy Fothergill – The Well Kiddos‘ Family Chef
You can use any meat and any vegetables with this dish. It’s so versatile!
1 recipe of peanut sauce (see below)
8 oz rice noodles
1 head of broccoli, chopped into florets
1 lb, medium sized shrimp, peeled and deveined, thawed if frozen
2 tsp ginger, minced
1-2 cloves garlic, minced
1/2 teaspoon Kosher salt
1/4 teaspoon white pepper
1 Tablespoon non gmo oil (i.e. olive), organic butter, divided
8 oz shiitake mushrooms, sliced
- Fill a medium pot a little more than half way with water. Bring to a boil. Add rice noodles and broccoli; turn heat off. Allow to sit for 5 minutes. Strain noodles and rinse with cold water. You can keep these in the colander while you make the stir fry.
- Mix shrimp with garlic, ginger, seasonings and 1 teaspoon of oil in a bowl. Set aside.
- Heat large pan over medium heat. Then, add oil and mushrooms. Sauté until browned. Add shrimp and raise heat. Cook until shrimp are pink and no longer opaque.
- Lower heat. Add noodles, broccoli and peanut sauce to pan. Cook for 2 minutes, stirring the sauce and noodles together.
Mix the following together, adding water slowly; you may not need all of it. Mix until smooth:
1/2 cup organic peanut butter (you can use either smooth or chunky)-warmed up
2 Tbl + 1 tsp rice wine
1 Tbl + 1 tsp brown cane sugar
2 Tbl organic soy sauce (low sodium)
1 Tbl sesame oil
1 Tbl rice vinegar
1/4-1/2 tsp salt
About 10 drops of hot chili oil
3 Tbl-1/4 cup hot water