3 cups wide rice noodles
8-10 cups water (for noodles)
1/2 tbsp olive oil
3 tbsp scallions (green onions), minced
2 cloves garlic, minced
4 tsp ginger root, minced
1 red chili pepper (fresh), remove seeds & veins, minced
1/2 cup green (bell) pepper, chopped
1 cup mushrooms, sliced
10 baby carrots, quartered lengthwise
1 cup green (snap) beans or snow peas
12 oz cooked shrimp
1 tsp hot chili oil
1 tbsp fish sauce
2 tbsp peanut butter
1/4 cup chicken broth
1/2 tbsp soy sauce
1 tsp sesame oil
1 lime, quartered
1/8 cup cilantro, chopped
Hot chili sauce, to taste
This recipe can become vegetarian very easily by replacing shrimp with firm tofu or tempeh and using vegetable broth.
Prepare rice noodles according to directions on package or if no directions, boil a large pasta pot of water.
When the water reaches a rolling boil, turn off heat and remove pot from heat.
Add noodles, stirring so they won't stick.
Let the noodles sit for 8-10 minutes, stirring occasionally. When noodles reach the desired consistency, drain and rinse with cold water. Set aside.
Stir together peanut butter and chicken broth until even water consistency. Set aside.
Cut and prepare all ingredients before beginning to cook. This recipe goes together very quickly.
Heat wok or large skillet over high heat.
Add olive oil.
To heated olive oil, add green onions, garlic, ginger, and red pepper.
Stir fry for 1-3 minutes. Do not let garlic burn.
Add bell pepper and carrots, chili oil and sesame oil, stir fry for an additional 1-2 minutes.
Add mushrooms, beans and shrimp. Cook until shrimp are heated through.
Add fish sauce, soy sauce and blended peanut butter and chicken broth.
Stir together and let cook 1-2 minutes.
When mixture boils, remove from heat and add rice noodles. Blend all ingredients together and serve with lime, cilantro and chili sauce for garnish.
Number of Servings: 6
Recipe submitted by SparkPeople user REMORAN.
