It's So Good, We Made It Twice!

We made this sauce recipe twice now and seem to be craving it every night.  This was so good.  We only photographically documented the experience once, because rice vermicelli noodles were used the second time around and I can never quite get those noodles right. In the end, they taste good - but they sure do not look good!

The original recipe was found in Compliments' Inspired Magazine, but I'll just write out what I did and used.  Honestly, maybe it's because I truly love peanut butter (not as much as my friend Rebecca's obsession), but I honestly am wishing to have this first recipe again - right now - and I just finished eating a really great lunch!

Peanut Shrimp and Rice Noodles

What I used:

1/2 package (250g) of flat rice noodles (Thai Kitchen is easy enough!)
1/3 cup of Our Compliments vegetable broth
1/4 cup of 100% peanut butter
1 tbsp of fish sauce
1 tbsp minced ginger (we are still using the frozen ginger cubes - way easier!)
1 tbsp of peanut oil
2 tsp of vegetable oil
1 tbsp of lime juice
1 cup of broccoli
2 1/2 cups of spinach (torn into smaller pieces)
shrimp (we used cooked and de-tailed)
Optional: cilantro

What I did:
1. Using hot tap water, fill a big bowl and start "cooking" the rice noodles by soaking them for 25 minutes (or follow instructions of whatever noodles you are using).

2. Mix together: lime juice, ginger, broth, peanut butter, fish sauce, and peanut oil and until mixture is smooth. Set aside.

3. Timing accordingly with rice noodles: Heat oil in a skillet pan and cook your vegetables and shrimp, according to whichever meat/vegetables you are using.  This only takes about 6 minutes total.

4.  Add the peanut sauce mixture to the pan. Stir and until heated through.  Add cilantro now, if interested.

5.  Either add the noodles into the pan (which I did) or serve the mixture over the noodles (which works better if they're thin!).

6.  Garnish with lime, cilantro, or more fish sauce!

Our Second Variation
We did all of the same steps as above but we used pork instead of shrimp, and rice vermicelli.  The pork was definitely good, but I think it would be better with chicken!  Also:  stay with the thicker noodles unless you're a rice vermicelli-pro, or work under the "seconds to work with" pressure of those teeny tiny noodles.

Vegetarian: I also recommend doing this without meat, and adding carrots or red pepper.

Print This Recipe

Nom, Nom, Nom....