Thai Shrimp With Emerald Noodles Recipes

Steps:

• Place the first five ingredients in a blender; cover and process until blended. Remove 1 tablespoon mixture; toss with shrimp., Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add half of the shrimp mixture; stir-fry 2-4 minutes or until shrimp turn pink. Remove from pan; keep warm. Repeat with remaining oil and shrimp mixture., Add broth, coconut milk, salt and remaining basil mixture to same pan. In a small bowl, mix cornstarch and water until smooth. Stir into broth mixture. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in lime zest., Drain pasta; add pasta and shrimp to sauce, tossing to coat.

Steps:

• In a large resealable plastic bag, combine shrimp and salad dressing. Seal bag and turn to coat; refrigerate for at least 15 minutes. Meanwhile, cook pasta according to package directions. , In a small bowl, combine the broth, cilantro, peanut butter, honey, soy sauce, ginger and pepper flakes; set aside. In a large skillet, saute carrots and onions in oils for 2-3 minutes or until crisp-tender. , Drain and discard marinade. Add shrimp to vegetables; cook for 2-3 minutes or until heated through. Drain pasta and place in a large bowl. Add shrimp mixture and peanut butter mixture; toss to coat.

Steps:

• Make the Emerald Sauce: Put all the the ingredients, except 1/4 cup of the peanuts, in a food processor or blender and pulse until the mixture is quite smooth. Stop occasionally to scrape the sides of bowl. Add the remaining peanuts and pulse just a few times to roughly chop and leave a little crunch to the sauce. Toss with noodles.
• Use immediately, or refrigerate up to 2 days.
• For the Shrimp: Preheat grill to medium hot. Use a serrated knife to to cut shrimp lengthwise along the back of the shell, stopping short of cutting all the way through, and devein. This will make shells pop off for easy eating.
• Put shrimp in a large bowl and add 1/4 cup mint, 1/4 cup cilantro, basil, chilies, olive oil, lime juice, fish sauce, garlic, sugar, and salt. Toss well to coat.
• Thread 3 shrimp onto each skewer through the head and tail end.
• Grill shrimp over medium-hot heat until cooked through, about 3-4 minutes per side.
• Use a fork to spiral noodles into a nest on the plate and crisscross 2 skewers on top. Garnish with remaining mint and cilantro.

Steps:

• Shrimp -- In a large baggie, mix the olive oil, salt, pepper, lime juice and shrimp and marinate for about 1-2 hours, no more.
• Sauce -- To a food processor, add all the ingredients and puree until well blended. This can also be done in a blender. Just set to the side.
• Pasta -- make the pasta according to directions. Use plenty of salt in the water and boil the pasta. Once done, drain well, return to the pot to dry out slightly not over heat and just cover on the side to keep warm.
• Shrimp -- as the pasta cooks, cook the shrimp. A medium saute pan on medium heat add the olive oil and then cook the shrimp 1-2 minutes per side until pink and the shrimp begin to curl. It doesn't take long.
• Salad -- Add the cooked shrimp to the pasta, and then the sauce. Toss well and garnish with the fresh radishes and maybe sound ground black pepper.
• A light version of Thai flavors without all the calories. Enjoy!

Steps:

• Prepare the noodles: Place dried noodles in a large bowl and cover with hot tap water. Let soak for 20 to 30 minutes while you prepare the remaining ingredients, allowing the water to cool, and stirring and separating the noodles occasionally with your hands. When ready, noodles will be white, limp and almost soft to the bite. (They will cook a little more later on.) Pour off all the water, fluff noodles with your hands, and set aside.
• Meanwhile, make the sauce: Combine the fish sauce, tamarind and coconut palm sugar in a small saucepan. Bring to a simmer over medium heat, stirring often, just until sugar has dissolved, 3 to 4 minutes. Set aside to cool.
• Line up the ingredients in the order they'll be cooked: Place the garlic, shallot, radish and shrimp in a bowl, then line up the tofu, noodles, sauce, eggs, bean sprouts and chives. When ready to cook, place 1 cup of hot tap water near the stove.
• Heat 3 tablespoons of oil in a 14-inch wok, a heavy 12-inch skillet or a large Dutch oven medium-high heat until shimmering. (If using a smaller pan, cook in 2 batches.) Add the contents of the garlic bowl and stir-fry over medium heat, adjusting the flame so the ingredients are sizzling but not popping or scorching, until the shrimp are nearly pink, 2 to 3 minutes. Add the tofu and stir-fry to heat through, about 2 minutes.
• Add noodles and raise the heat as high as it goes, tossing and separating them with a wok turner, tongs or both. When noodles are sizzling, add about half the sauce and 1 tablespoon water, and stir-fry, tossing to coat and cook through.
• Taste a noodle for doneness and seasoning. If needed, add more sauce and water, and keep cooking, turning often, until noodles are softened and savory.
• Push noodles to one side of the pan, add enough oil to lightly coat the other side, and add the eggs. Use the spatula to scramble the eggs, stirring and scraping until cooked through and just dry, 1 to 2 minutes, then stir them into the noodles.
• Add the bean sprouts and chives, and stir to combine. Serve immediately, passing the peanuts, chile powder and lime wedges to adjust seasoning to taste.