Asian Peanut Noodles

I started out to make lo mein or pad thai but this recipe morphed into something else.

My daughter could not make it home for Mother's Day but she sent and the Marine sent me these beautiful tulips. Thanks you two!

Pour 4 tablespoons of soy sauce in a bowl.

I used the frozen garlic again. You can use the equivalent of 5-6 diced garlic cloves.

Make a slurry of 4 tsp. corn starch and 4 tsp. of water.

Add this to the soy sauce.

Add 3 T. of fish sauce.

Grate a knob of ginger and add it to the soy mix.

Mix the soy mixture together and add 2 pounds of raw deveined shrimp. Mix around and set it aside to marinate.

Slice half a head of cabbage, shredded carrots and some sliced green onions.

Pour some sesame oil in a pot.

Add the shrimp and cook until they become opaque. Remove them from the pot and set aside.

Boil some spaghetti until al dente.

Add the shredded veggies to the leftover oil in the pot. Stir to coat. Add a couple cups of chicken stock.

Add the cooked shrimp back to the pot.

Add the rest of the marinate to the veggies and stir until the sauce starts to thicken.

In a separate pot, melt 3/4 can of coconut milk with 3/4 cup of peanut butter over low heat. Stir this into the veggie mix, add the noodles and toss to coat. Add a bunch of chopped cilantro.

Serve with extra cilantro and a few lime wedges. This can be eaten hot, cold or at room temperature.


Pricilla said…
Mmmm, I might try that tonight but with chicken. Shrimp are not exactly easy to come by out here.

Tulips are my favorite flower! Those are just gorgeous.
Those tulips are beautiful, lucky lady.

Love the recipe sounds my type of taste. Dciane
LOVE*LOVE*LOVE the tulips...

and the recipe looks great...i could make it tonight...but i don't have the fish sauce...i think that may be a key ingredient....
might have to hit the grocery
Anonymous said…
This looks really tasty!! But I think I´ll have to try it with the common shrimps that already is boiled, don´t think I can buy raw shrimps here.

Have a great day now!
What gorgeous tulips! Do you put old copper pennies in the vase to keep the stems erect?
Anonymous said…
yum, thats a good looking meal for sure.I have never used fish sauce and I think it stinks,,but I guess it makes all taste better right?
Fabulous tulips! My nephew was reading your recipe over my shoulder just now and wanted to know if that was what "he" was having for dinner tomorrow night. I guess so.
Wizardess said…
Yumerino! May make that with tilapia instead of shrimp, cause that's what's in the freezer. Here's hoping my cilantro seeds sprout, so I can eat stuff like this all summer. :)
Lois said…
You hit my craving right smack on the nose... Need to make a stop on the way home!
Mina said…
Oh, your tulips are beautiful and thank you so much for this wonderful Asian recipe!
Anonymous said…
I just tried this yesterday, winner winner chicken dinner, (well shrimp actually) we loved it!