1lb of pasta noodles (I used whole grain linguine)
1lb of cleaned shrimp
2 cloves of garlic grated or finely minced
1 inch of ginger grated
red chili flakes to taste
1 bunch of green onions/scallions chopped
crushed peanuts (optional)
1/2 can (15oz) coconut milk
1/2 cup of creamy peanut butter (I used Jiff)
1/2 cup chicken broth
1-2 Tbs of brown sugar
2-3 tsp toasted sesame oil
2-3 Tbs of soy sauce
1-2 Tbs of fish sauce
1 Tbs of rice wine vinegar
1-2 Tbs of sriracha sauce (optional)
2 small handfuls of Thai basil leaves torn (you can substitute regular basil)
Directions: 1st cook noodles 2 minutes shy of your desired tenderness in well salted water. Drain and set aside.
Heat a wok with 1 Tbs of canola oil. Add ginger/garlic and red chili flakes and fry for a few seconds without burning. Next add cleaned shrimp and the whites of the green onions. Saute for a few minutes.
Add all the ingredients for the peanut sauce and bring to a simmer. Then add half of the green onion tops and the Thai basil leaves. Taste for seasoning. Add more fish sauce or soy sauce for salt flavor.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.