Creamy Thai Peanut Butter Noodle

with shrimp or your favorite protein

Creamy Thai Peanut Butter Noodle

I am obsessed with this sauce! I make it in big batches and freeze it for an easy weeknight meal. This is delicious with shrimp, chicken, salmon or even some roasted chickpeas- whatever you have on hand which is why I love it!

serves 2

INGREDIENTS

NOODLES

• 2 servings of noodles (I like the Lotus brand brown rice & millet ramen noodles)

• 1 pound shrimp, peeled and deveined (or protein of choice)

• 1 carrot, peeled and shredded (or 1/2 bag of shredded carrots)

• ½ pound snow peas, ends trimmed and shredded (or any veg you have on hand)

  PEANUT SAUCE

• 2 tablespoons grated ginger

• 2 cloves garlic, grated

• 1/3 cup creamy organic peanut butter (or nut butter of choice)

• 1/4 cup coconut aminos or organic soy sauce

• 2 tablespoons lime juice

• 2 teaspoons raw honey or agave

• 1 teaspoon chili flakes (optional）

TOPPINGS

• chopped cilantro

• chopped peanuts, cashews, or almonds

• lime wedges

• sriracha sauce (optional)

INSTRUCTIONS

1. Mix ginger, garlic, peanut butter, aminos/soy sauce, lime juice, honey and chili flakes in a bowl and set aside.

2. Bring a large pot of water to a boil over high heat.

3. Boil the noodles till al dente and add shrimps, snow peas and carrots into the pot.

4. Continue boiling for 2-3 minutes until cooked.

5. Remove the ingredients from heat and drain with a colander.

6. Transfer the ingredients into a large bowl full of ice and water, wait until the ingredients have cooled down completely, then drain well and transfer to a serving bowl.

7. Pour the peanut sauce over the noodles and mix well.

8. Top with cilantro, peanut and lime wedges to serve.