How to make it

  • Cooks Note: To successfully make this type of dish you must have all your ingredients prepared and ready to cook. Bring a pot of water to a boil while you grill the shrimp to cook the noodles in at the last-minute. Thai food requires short and quick cooking time. The three most important tips I can offer you is mise on place, mise on place, mise on place.
  • To make my dish I start by skewering a pound of raw peeled and deveined shrimp. (Soak wooden skewers in water for about an hour before using). Spritz the shrimp with cooking spray and dust with chili powder. Grill shrimp paying close attention not to over cook. Shrimp are done with they turn an opaque white color. (shrimp on the grill are like luggage at the airport, do not leave unattended) Squeeze fresh lime on the shrimp and tent with foil to rest.
  • Drop your rice noodles in the pan of boiling water you have ready and waiting. (rice noodles take only about 6 – 8 minutes to cook) While the noodles cook, heat your wok or a large pan to a medium high heat. Add 1 teaspoon of sesame oil and stir fry the carrot and jalapeno for one minute. Turn off heat. Add 3 tablespoons of peanut sauce stirring to warm (the residual heat from the pan will warm the sauce) Drain the rice noodles and add to your wok. Toss with the peanut sauce to coat. Thin with a bit of coconut milk if necessary. Add half of the scallion and toss again.
  • Using tongs place a bed of the peanut sauce covered noodles on a plate or in a bowl. Top with fresh scallion, bean sprouts,carrots, peppers, cilantro, shrimp, and a squeeze of fresh lime.

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