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Thai Noodles with Peanut Sauce




Source of Recipe


Cooking Light-10/02






List of Ingredients



• 8 ounces uncooked rice noodles
  
• 1/2 cup roasted peanuts
  
• 1 cup vegetable broth
  
• 2 tablespoons brown sugar
  
• 1 tablespoon grated peeled fresh ginger
  
• 1 teaspoon red curry paste
  
• 3/4 teaspoon salt
  
• 1 clove garlic, minced
  
• 1 tablespoon rice wine vinegar
  
• 1 1/2 pounds medium shrimp, peeled and deveined
  
• 1 large red bell pepper, cut into thin strips
  
• 3/4 cup finely chopped seeded peeled cucumber
  
• 1/4 cup sliced green onions
  
• 1/4 cup chopped fresh basil
  
• 2 tablespoons chopped dry-roasted peanuts
  
• 1 lime, cut into 6 wedges
  






Instructions



1. Cook noodles in boiling water 6 minutes. Rinse and drain. Keep warm.
   
2. Place 1/2 cup peanuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once.
   
3. Combine peanut butter, broth, and next 5 ingredients (broth through garlic) in a large skillet; bring to a boil. Reduce heat; simmer 1 minute. Pour broth mixture into a blender or food processor, let stand 5 minutes. Process until smooth. Stir in vinegar.
   
4. Cook shrimp in boiling water 2 minutes or until done; drain.
   
5. Combine noodles, shrimp, bell pepper, cucumber, onions, and basil in a large bowl. Add peanut sauce; toss gently to coat. Sprinkle with chopped nuts; serve with lime wedges.
   
6. Yield: 6 servings (serving size: 1 1/2 cup noodle mixture, 1 teaspoon chopped nuts, and 1 lime wedge). 369 cal, 9.9g fat, 30.7g pro, 39.1g carb, 1.9g fiber, 172mg chol, 4.3mg iron, 633mg sod, 87mg calc.