- 1 tablespoon vegetable oil
- 3/4 white onion, chopped
- 4 cloves garlic
- 1/2 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
- 1/4 cup chopped fresh cilantro, or to taste
- 1/4 cup Greek-style yogurt, or to taste
- 1/4 cup chopped peanuts, or to taste
- 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.
04/02/2018
recipepes.com
Spicy Peanut Shrimp Rice Noodles, recipe
PT15M
PT1H
5
455 calories
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