Spicy Peanut Shrimp Rice Noodles Recipes

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SPICY PEANUT SHRIMP RICE NOODLES



Spicy Peanut Shrimp Rice Noodles image

An unusual Thai-inspired combination that tastes great!

Provided by LadyChef

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 4

Number Of Ingredients 13

1 tablespoon vegetable oil
¾ white onion, chopped
4 cloves garlic
½ teaspoon red pepper flakes
1 pound frozen shrimp, thawed
2 (14.5 ounce) cans fire-roasted diced tomatoes
2 tablespoons creamy peanut butter
1 teaspoon red chile paste, or more to taste
1 (8 ounce) package wide rice noodles
hot water to cover
¼ cup chopped fresh cilantro, or to taste
¼ cup Greek-style yogurt, or to taste
¼ cup chopped peanuts, or to taste

Steps:

  • Heat vegetable oil in a large pan or skillet over medium heat; saute onion, garlic, and red pepper flakes until garlic is slightly browned, 2 to 3 minutes. Add shrimp; cook and stir until shrimp begin to firm, about 5 minutes.
  • Stir tomatoes, peanut butter, and red chile paste into shrimp mixture; bring to a boil. Reduce heat and simmer until sauce thickens, about 20 minutes.
  • Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
  • Divide noodles among serving plates; top with shrimp sauce. Garnish each serving with cilantro, yogurt, and peanuts.

Nutrition Facts : Calories 513.6 calories, Carbohydrate 66.3 g, Cholesterol 175.4 mg, Fat 14.7 g, Fiber 4.4 g, Protein 27.5 g, SaturatedFat 3.1 g, Sodium 990 mg, Sugar 7.9 g

SPICY YUMMY RICE NOODLES



Spicy Yummy Rice Noodles image

Provided by Mary McCartney

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 13

7 ounces flat rice noodles
3 tablespoons toasted sesame oil
1 red onion, peeled, halved and thinly sliced
1 red bell pepper, deseeded and thinly sliced
12 ounces broccoli, broken into small florets and thinly sliced
2 tablespoons tamari (for gluten free) or soy sauce
2 tablespoons chili jam or sweet chili sauce
1/2 cup coconut milk
3 tablespoons crunchy peanut butter
1 1/4 cups hot vegetable stock (store-bought or 1/2 tablespoon vegetable bouillon mixed with 1 1/4 cups boiling water)
2 medium carrots, peeled and sliced into long ribbons using a vegetable peeler
Handful toasted peanuts, roughly chopped, to garnish (see Cook's Note)
Handful of cilantro leaves, to garnish

Steps:

  • Place the rice noodles in a large bowl and cover with boiling water. Leave them to soak according to the packet instructions, but a couple of minutes before the time is up check and drain them, as you want them slightly under cooked and still have a bite as they will finish cooking in the sauce.
  • To cook the vegetables, heat 2 tablespoons of the sesame oil in a wok (or use a large saute pan with deep sides or big saucepan). Add the onion and cook for a couple of minutes until just starting to soften then add the red bell pepper and broccoli. Stir well and leave to cook for about 3 minutes on a medium to high heat.
  • Meanwhile put the remaining 1 tablespoon sesame oil, the tamari, chili jam, coconut milk, peanut butter and vegetable stock into a measuring cup and stir together until totally combined - the hot stock helps to soften the peanut butter, so it mixes together more easily.
  • Pour the sauce into the wok with the vegetables and bring to a gentle simmer. Add the carrot ribbons and toss to combine. Be careful not to overcook the vegetables - they should be just cooked.
  • Drain the noodles in a colander, shake well to get rid of any excess water and add to the wok with the vegetables and sauce. Gently mix everything together making sure the noodles are well coated in the sauce.
  • Divide between bowls or tip onto a large serving platter and garnish with toasted, chopped peanuts and fresh cilantro leaves.

PEANUT NOODLES WITH SHRIMP



Peanut Noodles With Shrimp image

Don't order takeout. You can make these super easy Thai-inspired peanut noodles at home for a fraction of the cost. First, make a quick peanut sauce of peanut butter (chunky or smooth, your call), lime juice, lime zest, sugar, fish sauce and water. Toss rice noodles into boiling water and remove from heat to soften. Meanwhile, sauté the shrimp with a heady combination of scallions, carrots, garlic and chile (for a meatless version, leave out the shrimp or substitute tofu). When the noodles are soft, but not mushy, drain and toss with the shrimp, vegetables and peanut sauce. Garnish with herbs and lime wedges. Now go directly to your junk drawer and throw away all of your takeout menus.

Provided by Mark Bittman

Categories     dinner, easy, quick, one pot, main course

Time 15m

Yield 4 servings

Number Of Ingredients 14

Salt
3 limes
1/3 cup peanut butter, chunky or smooth
1 tablespoon sugar
2 tablespoons nam pla (fish sauce)
12 to 16 ounces rice noodles (not vermicelli)
2 tablespoons peanut oil
1 pound raw shrimp, peeled
1 bunch scallions, sliced
2 grated carrots (about 1 cup)
2 tablespoons chopped garlic
1 minced fresh hot chile, like jalapeño or Thai, or more to taste
Freshly ground pepper
1/2 cup chopped fresh cilantro, mint or Thai basil

Steps:

  • Bring a large pot of water to a boil and salt it. Cut two limes into wedges and set aside. Grate zest from remaining lime into a large bowl and squeeze in its juice. Add peanut butter, sugar, nam pla and enough water to make a smooth sauce (start with 1/2 cup and add more as needed).
  • When water comes to a boil, put noodles in pot; remove from heat.
  • Put oil in a large skillet over high heat. A minute later, add shrimp and season with salt. Cook and stir until shrimp just begins to turn pink. Add scallions, carrots, garlic and chile and keep cooking and stirring until vegetables soften a bit and shrimp cooks through, just a minute or two more. Remove from heat.
  • Noodles should be soft but not mushy; if they are not soft enough, let them sit a few more minutes. Drain noodles and toss them in a bowl along with shrimp mixture and peanut sauce. Sprinkle with lots of pepper and toss well; taste and adjust seasoning if necessary. Serve hot or at room temperature, garnished with herbs and lime wedges.

Nutrition Facts : @context http, Calories 706, UnsaturatedFat 14 grams, Carbohydrate 100 grams, Fat 19 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 4 grams, Sodium 1049 milligrams, Sugar 9 grams, TransFat 0 grams

SPICY PEANUT NOODLES



Spicy Peanut Noodles image

Whip up this quick, versatile peanut sauce and pair it with your favorite noodles (rice noodles, yakisoba, egg noodles, spaghetti--whatever you have on hand) for a satisfying bowl that is ready in just 15 minutes. Inspired by Chinese sesame noodles, this recipe relies on peanut butter instead of Chinese sesame paste (zhī ma jiàng) for a nutty, savory flavor, though feel free to sub in sesame paste (or use a combination of both) if you have it at home. The dish is easy to adapt: Add more chili crisp or ginger for a bolder version, a little more sugar for a sweeter sauce or a bit of water to thin it out.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

Two 10-ounce packages fresh ramen noodles
1/4 cup creamy peanut butter
3 tablespoons chili crisp, plus more if desired
2 tablespoons toasted sesame oil
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon granulated sugar
1 teaspoon grated ginger
Chopped scallions and honey-roasted peanuts, for garnish

Steps:

  • Cook the noodles according to the package instructions.
  • Meanwhile, combine the peanut butter, chili crisp, sesame oil, soy sauce, rice vinegar, sugar and ginger in a large bowl and whisk to combine. (The sauce might look curdled, but keep whisking until smooth.)
  • Drain the noodles, add them to the bowl with the sauce and toss until the noodles are nicely coated. Garnish with chopped scallions and peanuts. Add additional chili crisp if you prefer more spice.

SPICY PEANUT NOODLES WITH SHRIMP



Spicy Peanut Noodles with Shrimp image

If you don't like food too spicy, start with only 1 teaspoon of chili paste. The sauce should be the consistency of unwhipped cream. If it is too thick, add a bit more water.

Provided by SharleneW

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1/3 cup creamy peanut butter
1/4-1/3 cup water
2 tablespoons low sodium soy sauce
1 1/2 tablespoons rice vinegar
1 -2 teaspoon chili paste with garlic
1/2 teaspoon sugar
1/2 teaspoon salt, divided
1 lb medium shrimp, peeled and deveined
cooking spray
4 cups cooked thick udon noodles or 4 cups linguine (8 ounces uncooked)
1 red bell pepper, cut into julienne strips
3/4 cup chopped seeded cucumber
1/4 cup green onion, cut diagonally
3 tablespoons roasted peanuts, chopped
2 tablespoons cilantro leaves
4 lime wedges (optional)

Steps:

  • To prepare sauce, combine peanut butter, soy sauce, rice vinegar, chili paste, sugar, and 1/4 teaspoon of the salt; stir with a whisk.
  • To prepare the shrimp, toss with 1/4 teaspoon salt.
  • Saute in nonstick skillet coated with cooking spray over medium-high heat for 3 minutes on each side or until done.
  • To prepare pasta, combine peanut sauce, shrimp noodles, bell pepper, cucumber, and onions in a large bowl; toss well.
  • Sprinkle with chopped peanuts and cilantro.
  • Serve with lime wedges, if desired.

SPICY PEANUT SHRIMP RICE NOODLES



Spicy Peanut Shrimp Rice Noodles image

An unusual Thai-inspired combination that tastes great!

Provided by LadyChef

Categories     Asian Recipes

Time 1h

Yield 4

Number Of Ingredients 13

1 tablespoon vegetable oil
¾ white onion, chopped
4 cloves garlic
½ teaspoon red pepper flakes
1 pound frozen shrimp, thawed
2 (14.5 ounce) cans fire-roasted diced tomatoes
2 tablespoons creamy peanut butter
1 teaspoon red chile paste, or more to taste
1 (8 ounce) package wide rice noodles
hot water to cover
¼ cup chopped fresh cilantro, or to taste
¼ cup Greek-style yogurt, or to taste
¼ cup chopped peanuts, or to taste

Steps:

  • Heat vegetable oil in a large pan or skillet over medium heat; saute onion, garlic, and red pepper flakes until garlic is slightly browned, 2 to 3 minutes. Add shrimp; cook and stir until shrimp begin to firm, about 5 minutes.
  • Stir tomatoes, peanut butter, and red chile paste into shrimp mixture; bring to a boil. Reduce heat and simmer until sauce thickens, about 20 minutes.
  • Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
  • Divide noodles among serving plates; top with shrimp sauce. Garnish each serving with cilantro, yogurt, and peanuts.

Nutrition Facts : Calories 513.6 calories, Carbohydrate 66.3 g, Cholesterol 175.4 mg, Fat 14.7 g, Fiber 4.4 g, Protein 27.5 g, SaturatedFat 3.1 g, Sodium 990 mg, Sugar 7.9 g

SPICY PEANUT SHRIMP RICE NOODLES



Spicy Peanut Shrimp Rice Noodles image

An unusual Thai-inspired combination that tastes great!

Provided by LadyChef

Categories     Asian Recipes

Time 1h

Yield 4

Number Of Ingredients 13

1 tablespoon vegetable oil
¾ white onion, chopped
4 cloves garlic
½ teaspoon red pepper flakes
1 pound frozen shrimp, thawed
2 (14.5 ounce) cans fire-roasted diced tomatoes
2 tablespoons creamy peanut butter
1 teaspoon red chile paste, or more to taste
1 (8 ounce) package wide rice noodles
hot water to cover
¼ cup chopped fresh cilantro, or to taste
¼ cup Greek-style yogurt, or to taste
¼ cup chopped peanuts, or to taste

Steps:

  • Heat vegetable oil in a large pan or skillet over medium heat; saute onion, garlic, and red pepper flakes until garlic is slightly browned, 2 to 3 minutes. Add shrimp; cook and stir until shrimp begin to firm, about 5 minutes.
  • Stir tomatoes, peanut butter, and red chile paste into shrimp mixture; bring to a boil. Reduce heat and simmer until sauce thickens, about 20 minutes.
  • Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
  • Divide noodles among serving plates; top with shrimp sauce. Garnish each serving with cilantro, yogurt, and peanuts.

Nutrition Facts : Calories 513.6 calories, Carbohydrate 66.3 g, Cholesterol 175.4 mg, Fat 14.7 g, Fiber 4.4 g, Protein 27.5 g, SaturatedFat 3.1 g, Sodium 990 mg, Sugar 7.9 g

SPICY THAI COCONUT SHRIMP WITH RICE NOODLES



Spicy Thai Coconut Shrimp With Rice Noodles image

Make and share this Spicy Thai Coconut Shrimp With Rice Noodles recipe from Food.com.

Provided by jaetea

Categories     Thai

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 18

1/4 cup oil
1 cup onion, chopped
1 tablespoon garlic, minced
2 teaspoons fresh ginger, minced
2 tablespoons coriander
1 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon Thai peppers or 1/4 teaspoon sriracha sauce
1/2 teaspoon turmeric
1 (14 ounce) can tomatoes, petit cut
2 1/2 cups unsweetened coconut milk (from 2 15oz cans)
1/2 cup water or 1/2 cup chicken broth
1 teaspoon salt
1 1/2 lbs large shrimp, peeled and cleaned
2 teaspoons lemon juice
1/2 lemon zest
1/2 cup fresh cilantro
8 lime wedges

Steps:

  • Heat oil in large skillet or Wok on med-hi heat.
  • Add onions and stir, cook for 3 minutes.
  • Add garlic and ginger, cook 2 minutes.
  • Add next 5 spices, cook 1 minute.
  • Add tomatoes, cook 1 minute.
  • Add coconut milk, water, and salt, and bring to a simmer until thickened 5-10 minutes.
  • Add shrimp, simmer, stirring for 3-5 minutes.
  • Stir in cilantro, lemon juice and zest.
  • Serve over rice noodles with lime wedges.
  • Rice Noodle Cooking Directions:.
  • Place all your rice noodles in a deep mixing bowl, trying to snap as few of them as possible as you remove them from the package (always a challenge for us). Bring a good amount of water to boil. Pour the boiling water over the rice noodles until they are completely submerged.
  • Every minute or two, give the noodles a stir to loosen them up. When they are completely limp, give them a taste to see if they're cooked through. The thread-like vermicelli noodles used in spring rolls will cook through in just a few minutes. The flat rice noodles might take upwards of ten minutes depending on thickness. Pay attention and test the noodles frequently because they'll become mushy if they overcook.
  • Once the noodles are tender, drain them and run them under cool water to stop the cooking. Toss them with a bit of sesame oil to keep the noodles from sticking to each other if you're not going to use them right away.
  • Since these noodles will be used in the above dish, you definitely want to under-cook them a bit. They will absorb more moisture and cook the rest of the way through once in the stir fry. If your noodles are perfectly cooked to start, they will turn to mush in the stir fry.
  • Note: This whole recipe can be cut in half including the rice noodles.

SPICY PEANUT SHRIMP RICE NOODLES



Spicy Peanut Shrimp Rice Noodles image

An unusual Thai-inspired combination that tastes great!

Provided by LadyChef

Categories     Asian Recipes

Time 1h

Yield 4

Number Of Ingredients 13

1 tablespoon vegetable oil
¾ white onion, chopped
4 cloves garlic
½ teaspoon red pepper flakes
1 pound frozen shrimp, thawed
2 (14.5 ounce) cans fire-roasted diced tomatoes
2 tablespoons creamy peanut butter
1 teaspoon red chile paste, or more to taste
1 (8 ounce) package wide rice noodles
hot water to cover
¼ cup chopped fresh cilantro, or to taste
¼ cup Greek-style yogurt, or to taste
¼ cup chopped peanuts, or to taste

Steps:

  • Heat vegetable oil in a large pan or skillet over medium heat; saute onion, garlic, and red pepper flakes until garlic is slightly browned, 2 to 3 minutes. Add shrimp; cook and stir until shrimp begin to firm, about 5 minutes.
  • Stir tomatoes, peanut butter, and red chile paste into shrimp mixture; bring to a boil. Reduce heat and simmer until sauce thickens, about 20 minutes.
  • Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
  • Divide noodles among serving plates; top with shrimp sauce. Garnish each serving with cilantro, yogurt, and peanuts.

Nutrition Facts : Calories 513.6 calories, Carbohydrate 66.3 g, Cholesterol 175.4 mg, Fat 14.7 g, Fiber 4.4 g, Protein 27.5 g, SaturatedFat 3.1 g, Sodium 990 mg, Sugar 7.9 g

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From mybizzykitchen.com


RECIPE INFO SPICY PEANUT NOODLES
2022-04-27 Add noodles and cook according to package directions for stir-frying or parboiling. Drain and rinse under cold water. Drain well. Meanwhile, heat oil over medium-high heat in a large frying pan. Add mushrooms, shallots and chili flakes. Stir continuously for about 2 minutes. Add carrot, red pepper, ginger, garlic and curry powder.
From peanutbureau.ca


SHRIMP RICE NOODLES WITH PEANUT BUTTER SAUCE - EAT THE …
2021-10-07 Heat a large saute pan over medium-low heat. Add 1/2 tablespoon oil and let it get hot, about 30 seconds. Add minced garlic and saute for 30 seconds until fragrant. Add shrimp, season with salt and pepper, and saute for 3-5 minutes, flipping once halfway through, until practically cooked through.
From eatthegains.com


SPICY PEANUT SHRIMP RICE NOODLES RECIPES
Stir tomatoes peanut butter and red chile paste into shrimp mixture; bring to a boil. Reduce heat and simmer until sauce thickens about 20 minutes. Reduce heat and simmer until sauce thickens about 20 minutes.
From recipesfull.net


SPICY SESAME PEANUT NOODLES WITH SHRIMP - PASS YOUR PLATES
2019-02-13 Peel shrimp and remove tails. Pat dry with a paper towel. Toss with 2 tsp five spice and 1 tsp red pepper flakes. Set aside. In a separate sauce pan, add soy sauce, peanut butter, pickled ginger, rice vinegar, sesame oil, brown sugar, siracha, and limes and heat on low while stirring frequently. Remove from heat after the peanut butter has ...
From passyourplates.com


SPICY PEANUT RICE NOODLES — JACQUI SALDAñA
2019-05-28 I made this peanut sauce and just recently started making it again but adding a bit more spice. Of course Mila just eats the rice noodles plain with the shredded broccoli. Dan and I pile on the spicy peanut sauce! This dish definitely packs a punch! It is full of fresh ginger, chili sauce, and garlic. The sweet peanut butter smoothes out all ...
From jacquisaldana.com


RICE NOODLES WITH SPICY PEANUT SAUCE - SOBEYS INC.
Directions. Place noodles in a large heatproof bowl. Bring a full kettle of water to a boil and then pour over noodles until noodles are fully covered. Let stand, stirring occasionally, until noodles soften, 20 to 25 min. Drain well, place noodles back in bowl. Meanwhile, in a medium bowl, mix together peanut butter, chili garlic sauce, soya ...
From sobeys.com


ASIAN RECIPE: SPICY PEANUT SHRIMP RICE NOODLES BY LADYCHEF – …
2019-04-04 An unusual Thai-inspired combination that tastes great! - Get more ideas of asian recipes on RedCipes. RedCipes. Appetizers and Snacks. 4,946 recipes. BBQ & Grilling. 20 recipes. Bread . 3,006 recipes. Breakfast and Brunch. 3,262 recipes. Desserts ...
From redcipes.com


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