I LOVE Thai food. I am always making a bunch of random variations of Thai salads like this one. I think it has something to do with the texture. I LOVE texture. Chopped peanuts, cashews, crunchy veggies, shrimp, not to mention peanutty sauces and dressings. If you haven’t noticed I am in love with peanut butter. I eat it by the spoonful all the time. Can’t get enough. My nut butter collection is actually kind of embarrassing. But anyway, about these noodles. SO easy and healthy and delicious. The coconut milk sauce comes together so easily. Make this instead of takeout!
1/2 lb. shrimp, peeled and deveined (I left tails on cause it looks pretty)
11 oz. rice noodles (I used the thin stick rice noodles but you can sub whatever you want)
1 (14 oz.) can coconut milk
1 1/2 T. honey
2 T. Thai chili sauce
2 T. soy sauce
2 tsp. sesame oil
zest and juice of 1 lime
2 T. olive oil
1 T. freshly grated ginger
2 cloves garlic, finely chopped
1 red bell pepper, thinly sliced
1 c. broccoli florets
2 scallions, thinly sliced
1/4 c. cilantro, chopped
chopped cashews and/or peanuts for garnish
Begin by cooking rice noodles according to package directions. Once finished, set aside and toss with olive oil. They get really sticky. Next heat large skillet over medium/high heat. Sauté garlic and ginger for 1-2 minutes until fragrant. Add peppers and broccoli and cook for 3-4 minutes until they are tender but still a little crisp. (I like my veggies still crunchy). While veggies are cooking, whisk together coconut milk, honey, Thai chili sauce, soy sauce, sesame oil, and lime juice and zest. Season with a little salt and pepper. Whisk to combine.
Once veggies are finished, add coconut milk mixture to pan. Stir. Next, add raw shrimp to pan and cook over medium/high for 3-4 minutes, until they are pink and opaque. Stir in scallions and cilantro, and rice noodles. Toss to combine. Season with another pinch of salt and pepper. Portion into bowls and top with more cilantro and chopped cashews and peanuts. Enjoy!
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