This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use low sodium Tamari sauce instead of soy sauce.
"Peanut butter [is] the pâté of childhood."
-Florence Fabricant, Writer
In your neighborhood Asian restaurant this recipe would likely have twice the fat and 4 times the sodium. In the time it takes to drive to and from the restaurant you can have much better food cooked in a single pan. Easy!
I love the rich peanut flavor and cooking the rice noodles this way help create a silky sauce. If you like it a bit spicier you can replace some of the sesame oil with chili oil. 1/4 or 1/2 teaspoon will add a lot of flavor.
Cayenne is a species of extremely hot chili pepper. It is small to medium sized (about 2 - 5 inches long) and bright red. Most cayenne grown today is dried and ground into cayenne pepper. Buy ground cayenne in small amounts so that it doesn't lose its fresh flavor. As it ages, it turns from a bright pepper red to a duller brownish red.
Servings = 2 | Serving size =4 ounces shrimp with noodles and sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe does not make very good leftovers.
|2 Tbsp||peanut butter|
|1/4 cup||light coconut milk|
|1 3/4 cup||water|
|1 Tbsp||low sodium soy or gluten-free tamari sauce|
|1/8 tsp||cayenne pepper|
|1 Tbsp||rice vinegar|
|1/4 tsp||ground ginger|
|fresh ground black pepper (to taste)|
|2 tsp||dark sesame oil|
|1/2 small||white onion (diced)|
|1||rib celery (finely diced)|
|2 medium||carrots (diced)|
|4 ounces||rice noodles|
|8 ounces||shrimp (peeled and deveined)|
|2 Tbsp||cilantro leaves|
Whisk together the peanut butter, coconut milk, water, soy sauce, cayenne pepper, rice vinegar, ginger and pepper. When the sauce is well blended, set aside.
Place the sesame oil in a large skillet over medium high heat. Add the onion and cook for about 2 minutes, stirring frequently. Add the celery and carrots. Cook for about 2 minutes, stirring frequently.
Add the peanut sauce and stir. Add the rice noodles and cover. (Do not precook the noodles.)
Cook for about two minutes and stir the noodles into the sauce using tongs. Cover and cook for another two minutes and stir.
Add the shrimp and cover. Stir the shrimp and the noodles about every 2 minutes. The shrimp will take about 8 – 10 minutes to cook through. Add water 1/4 cup at a time as needed.
Serve topped with cilantro.
Serving size = 4 ounces shrimp with noodles and sauce
Servings = 2
Amount Per Serving
|Calories 515||Calories from Fat 145|
|% Daily Value|
|Total Fat 17g||26%|
|Saturated Fat 5g||23%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 63g||21%|
|Dietary Fiber 4g||16%|
|Vitamin A 212%||Vitamin C 15%|
|Calcium 12%||Iron 28%|
|Vitamin K 18 mcg||Potassium 651 mg|
|Magnesium 88 mg|