Spicy Thai Peanut Noodles
Defatted peanut flour is the hidden gem in this recipe. I love making peanut sauces but peanut butter is not very miscible with soy sauce or vinegar so making the sauces can be difficult. While peanut flour is available in grocery stores it's often quite expensive - you can buy a bag off Amazon more reasonably.
1 Tb sesame oil, divided
1/2 cup (60g) onion, sliced thinly
4 cloves of garlic, minced
12 (100g) shrimp, raw
4 stalks of asparagus (80g), sliced
8 oz. Kibun Healthy Noodle (we purchase at Costco), or brown rice noodle
1/4 cup (40g) shelled edamame (from frozen)
10 (80g) grape tomatoes, halved
2 scallions, green parts only, chopped
For the sauce
2.5 Tb (40g) Tom Yum, Instant Hot and Sour Paste
2 Tb (14.5 )peanut flour
1/4 cup water
1. Mix together sauce ingredients and set aside.
2. Pour 1/2 Tb sesame oil in medium pan and add garlic and onion. Cook to soft but not caramelized. Set aside.
3. Place shrimp in medium pan and cook 1-3 minutes per side.
4. Add 1/2 Tb sesame oil to pan and fry the noodles and asparagus together. Add the sauce, garlic and onion mix, and shrimp to mix.
5. Remove from heat and toss in tomatoes and edamame. Top with scallions to serve.
Nutrition Facts (approx.):
Total Fat: 26.1 g
Saturated Fat: 3.7 g
Sodium: 2989 mg
Total Carbohydrate: 43.1 g
Dietary Fiber: 20.6 g
Total Protein: 38.7 g
Special Diet Alterations
Vegan/Vegetarian: Substitute tofu or add additional edamame for protein. Make sure that the tom yum soup paste is vegetarian. (We use vegetarian tom yum regularly in our house due to a shrimp allergy.)