POTATO NOODLES RECIPE RECIPES

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THAI PEANUT SWEET POTATO NOODLES WITH SHRIMP RECIPE | …



Thai Peanut Sweet Potato Noodles with Shrimp Recipe | … image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Total Time 30 minutes

Cook Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 16

6 cups pre-noodled sweet potato noodles
1/2 cup creamy peanut butter 
1/4 cup soy sauce 
1/4 cup lime juice 
2 tablespoons honey 
1 tablespoon rice wine vinegar 
1 tablespoon grated ginger
1 teaspoon toasted sesame oil 
1 clove garlic, grated on a rasp grater
2 dashes fish sauce 
12 jumbo shrimp, peeled and deveined 
1 tablespoon chile lime seasoning, such as Tajin 
Kosher salt and freshly ground black pepper
1/4 cup crushed salted roasted peanuts 
3 scallions, minced 
Fresh mint, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the sweet potato noodles on a large baking sheet and bake "naked" until slightly crispy and yielding, about 10 minutes.
  • Meanwhile, whisk together the peanut butter, soy sauce, lime juice, honey, rice wine vinegar, ginger, sesame oil, garlic and fish sauce. Adjust the seasoning if necessary. If it's too thick, add up to 1/4 cup warm water.
  • Season the shrimp with the chile lime seasoning and some salt and pepper. Place the shrimp on top of the par-cooked noodles. Roast until the shrimp turn opaque, 8 to 10 minutes more.
  • Toss half of the peanut sauce with the warm sweet potato noodles straight from the oven. Transfer to a large serving platter. Top with the shrimp, crushed peanuts, scallions and fresh mint and serve with more peanut sauce alongside.

THAI PEANUT SWEET POTATO NOODLES WITH SHRIMP RECIPE | JEFF ...



Thai Peanut Sweet Potato Noodles with Shrimp Recipe | Jeff ... image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Total Time 30 minutes

Cook Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 16

6 cups pre-noodled sweet potato noodles
1/2 cup creamy peanut butter 
1/4 cup soy sauce 
1/4 cup lime juice 
2 tablespoons honey 
1 tablespoon rice wine vinegar 
1 tablespoon grated ginger
1 teaspoon toasted sesame oil 
1 clove garlic, grated on a rasp grater
2 dashes fish sauce 
12 jumbo shrimp, peeled and deveined 
1 tablespoon chile lime seasoning, such as Tajin 
Kosher salt and freshly ground black pepper
1/4 cup crushed salted roasted peanuts 
3 scallions, minced 
Fresh mint, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the sweet potato noodles on a large baking sheet and bake "naked" until slightly crispy and yielding, about 10 minutes.
  • Meanwhile, whisk together the peanut butter, soy sauce, lime juice, honey, rice wine vinegar, ginger, sesame oil, garlic and fish sauce. Adjust the seasoning if necessary. If it's too thick, add up to 1/4 cup warm water.
  • Season the shrimp with the chile lime seasoning and some salt and pepper. Place the shrimp on top of the par-cooked noodles. Roast until the shrimp turn opaque, 8 to 10 minutes more.
  • Toss half of the peanut sauce with the warm sweet potato noodles straight from the oven. Transfer to a large serving platter. Top with the shrimp, crushed peanuts, scallions and fresh mint and serve with more peanut sauce alongside.

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