Thai Peanut Shrimp Recipes

Steps:

• In a large nonstick skillet or wok, stir-fry red peppers in hot canola oil for 1 minute. Add the snow peas, green onions and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. remove and keep warm., In the same skillet, combine the broth, peanut butter, soy sauce, vinegar, sesame oil, ginger and pepper flakes. Cook and stir until peanut butter is melted and mixture comes to a boil. Stir in shrimp. Cook and stir for 2 minutes or until shrimp turn pink. Return red pepper mixture to skillet; heat through. Serve over fettuccine.

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.