Best Thai Peanut Sweet Potato Noodles With Shrimp Recipes

THAI PEANUT SHRIMP

Thai Peanut Shrimp image

Thai Peanut Shrimp has all the complex Thai restaurant flavors with a homemade peanut sauce with honey, garlic, ginger and lime in just 20 minutes!

Provided by Sabrina Snyder

Time 20m

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
2 pounds shrimp (13-15 count peeled and deveined)
1/2 can coconut milk (7 ounces)
1/3 cup creamy peanut butter
2 tablespoons low sodium soy sauce
2 tablespoons honey
1 tablespoon rice wine vinegar
1 tablespoon lime juice
1/2 teaspoon sesame oil
3 cloves garlic (minced)
1 tablespoon ginger (minced)
cilantro (for garnish)

Steps:

Add the oil to a large skillet on medium high heat.
Add the shrimp to the pan cooking on each side for 1-2 minutes.
Remove the shrimp from the pan and set aside.
Add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic and ginger to the pan and let reduce for 5 minutes.
Add the shrimp back to the pan to coat.

Nutrition Facts : Calories 384 kcal, Carbohydrate 12 g, Protein 36 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 381 mg, Sodium 1424 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

PEANUT SAUCE OVER SHRIMP SKEWERS AND RICE NOODLES

Peanut Sauce Over Shrimp Skewers and Rice Noodles image

Inspired by the flavors of Southeast Asia, GZ makes his take on Vietnamese bun with rice vermicelli, grilled soy-lime shrimp and julienned carrots and daikon. In place of the usual tangy fish sauce dressing, he tops the noodle bowl with a richer peanut sauce. Store-bought peanut butter is a shortcut for the traditional whole roasted peanuts and palm sugar in the satay-style sauce. To add a fragrant citrus note, he adds a dab of lemongrass paste from the tube. This versatile sauce pairs well with chicken and pork, as well as shrimp, and is delicious mixed into the noodles.

Provided by Geoffrey Zakarian

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 24

Ingredients

1/2 cup coconut milk
3 tablespoons peanut butter
2 tablespoons sweet chile sauce
2 tablespoons lime juice
2 tablespoons rice vinegar
1 teaspoon lemongrass paste
1 1/2 teaspoons fish sauce
1/4 teaspoon freshly ground black pepper
Kosher salt
12 (U-10) shrimp, peeled and deveined, tails on
Kosher salt and freshly ground black pepper
2 teaspoons soy sauce
Zest and juice of 1 lime
Extra-virgin olive oil, as needed
8 ounces rice vermicelli, cooked
1 tablespoon sesame oil
2 teaspoons black sesame seeds, plus additional for garnish
2 teaspoons white sesame seeds, plus additional for garnish
1 cup julienned carrots
1 cup fresh cilantro leaves
1 cup seeded and diced, unpeeled English cucumber
1 cup julienned daikon
1/2 cup thinly sliced scallions
Lime wedges, for serving

Steps:

To make the sauce: Combine the coconut milk, peanut butter, chile sauce, lime juice, vinegar, lemongrass paste, fish sauce and black pepper. Season with a pinch of salt. Add water to thin as needed. Whisk to combine and set aside.
For the noodles: Heat a griddle pan on medium-high heat or preheat a broiler to high. Skewer 3 shrimp with two parallel skewers to make 4 skewers with 3 shrimp each. Sprinkle the shrimp with salt and pepper. In a small bowl, combine the soy with the lime juice and zest; reserve half in a separate small bowl. Brush or drizzle one of the portions of soy-lime over the shrimp. Cook on the griddle until lightly browned, about 3 minutes per side. Brush the shrimp with the remaining soy-lime. Add a touch of olive oil to the shrimp after flipping to avoid sticking.
Toss the noodles in a bowl with the sesame oil and the black and white sesame seeds. Arrange the rice noodles at the bottom of a serving bowl. Drizzle some of the peanut sauce on top. Top with the carrots, cilantro, cucumbers, daikon and scallions. Add the shrimp skewers to the bowl. Serve warm with a lime wedge and extra peanut sauce on the side.

THAI-STYLE SWEET AND SALTY SHRIMP

Thai-Style Sweet and Salty Shrimp image

Made of equal parts sugar, fish sauce and vinegar, the sauce in the famous pad Thai at Kris Yenbamroong's Night + Market restaurants in Los Angeles is too good to be used exclusively on rice noodles. This adaptation is simmered with a tangle of shrimp, peanuts, scallions, chile and lime juice for for a sweet, salty stir-fry. Add a quick cooking vegetable, like peas, thinly sliced asparagus or bean sprouts, with the shrimp, or substitute tofu, salmon or cubed boneless chicken thighs for the shrimp. Serve over shredded cabbage, rice, a roasted sweet potato or rice noodles.

Provided by Ali Slagle

Categories dinner, quick, weekday, seafood, main course

Time 10m

Yield 3 to 4 servings

Number Of Ingredients 9

Ingredients

1 pound large shrimp, peeled and deveined
Kosher salt and black pepper
1 tablespoon light brown sugar
1 tablespoon fish sauce
1 tablespoon white vinegar
3 tablespoons roasted, salted peanuts, finely chopped
3 scallions, thinly sliced crosswise
1 tablespoon fresh lime juice
1/2 teaspoon red-pepper flakes

Steps:

Pat the shrimp very dry and lightly season with salt and pepper.
In a medium (10-inch) nonstick skillet, stir together the sugar, fish sauce and vinegar. Bring to a gentle simmer over medium-high heat. When the mixture comes to a simmer, add the shrimp and cook until pink on both sides, 2 to 3 minutes per side.
Add the peanuts, scallions, lime juice and red-pepper flakes and stir to combine. Season to taste with salt and pepper. Serve immediately.