SHRIMP PAD THAI WITH SOBA NOODLES

SHRIMP PAD THAI WITH SOBA NOODLES image

Yield 4

Number Of Ingredients 14

9 ounces soba ( buckwheat) noodles, cooked, rinsed and drained
1/4 cup smooth natural peanut butter
2 tablespoons Asian fish sauce
2 tablespoons reduced-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon Sriracha chili garlic sauce
4 teaspoons sesame oil
4 cloves garlic, roughly chopped
1-inch piece of ginger, peeled and roughly chopped
2 tablespoons peanut or vegetable oil
1 pound peeled large shrimp
1/4 cup fresh cilantro, roughly chopped
1/4 cup roasted peanuts, coarsely chopped
2 limes, quartered, for serving

Steps:

Cook the soba noodles according to the package directions. Rinse, drain and set aside. In a blender, combine the peanut butter, fish sauce, soy sauce, brown sugar, chili garlic sauce, sesame oil, garlic and ginger with 1/4 cup hot water; puree until smooth and set aside. Heat a wok or large skillet on medium high. When it's hot, add 1 tablespoon peanut oil and swirl to coat the pan. Add the shrimp and saute until they just turn pink, about 2 minutes. Transfer them to a plate. Add the remaining tablespoon peanut oil to the wok and swirl. Return the shrimp to the pan along with the peanut sauce and cooked soba. Stir-fry for 1 minute. Transfer the stir-fry to a serving plate or divide among 4 bowls. Top with the cilantro and peanuts. Serve with lime wedges on the side.