Best Piff Paf Poof Peanut Noodles With Shrimp Recipes

The Best Shrimp Pad Thai image

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 16

5 ounces flat rice stick noodles
3 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons tamarind concentrate or tamarind paste (see Cook's Note)
1 tablespoon freshly squeezed lime juice, plus more lime wedges for serving
1 to 3 tablespoons sriracha, depending on the desired heat level
3 tablespoons vegetable oil
1/4 cup cubed extra-firm tofu (1-by-1/2-inch cubes)
12 medium peeled and deveined shrimp (about 5 ounces)
1 shallot, thinly sliced
1 large egg, lightly beaten
1/2 red bell pepper, cut into thin strips
3 thin scallions, cut diagonally into 1-inch pieces (halved legthwise if large)
1 cup mung bean sprouts
1/4 cup roasted peanuts, chopped
1/4 cup cilantro leaves

Steps:

Cook the noodles according to package instructions and set aside.
Stir together the fish sauce, brown sugar, tamarind concentrate, lime juice and sriracha in a small bowl until well combined.
Heat the oil in a large nonstick skillet over medium heat. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu to the side, allowing the excess oil to drip down into the middle of the skillet. Add the shrimp and shallots and cook, stirring occasionally, until the shrimp are opaque and cooked through, 3 to 4 minutes. Push to the side with the tofu, allowing the excess oil to drip down into the middle of the skillet. Add beaten egg to the skillet and cook, stirring occasionally and chopping to break up, until cooked through, about 30 seconds. Push the egg to the side with the tofu and shrimp. Add the peppers to the skillet and cook just to soften slightly, about 2 minutes. Add the noodles, scallions, bean sprouts and sauce to the skillet. Incorporate the tofu, shrimp and egg into the ingredients and stir fry, coating the ingredients with the sauce and simmering to thicken, 3 to 5 minutes.
Transfer the stir-fry to a serving dish and top with chopped peanuts and cilantro leaves. Serve immediately with lime wedges.

Spicy Peanut Noodles with Shrimp image

Provided by SharleneW

Categories Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1/3 cup creamy peanut butter
1/4-1/3 cup water
2 tablespoons low sodium soy sauce
1 1/2 tablespoons rice vinegar
1 -2 teaspoon chili paste with garlic
1/2 teaspoon sugar
1/2 teaspoon salt, divided
1 lb medium shrimp, peeled and deveined
cooking spray
4 cups cooked thick udon noodles or 4 cups linguine (8 ounces uncooked)
1 red bell pepper, cut into julienne strips
3/4 cup chopped seeded cucumber
1/4 cup green onion, cut diagonally
3 tablespoons roasted peanuts, chopped
2 tablespoons cilantro leaves
4 lime wedges (optional)

Steps:

To prepare sauce, combine peanut butter, soy sauce, rice vinegar, chili paste, sugar, and 1/4 teaspoon of the salt; stir with a whisk.
To prepare the shrimp, toss with 1/4 teaspoon salt.
Saute in nonstick skillet coated with cooking spray over medium-high heat for 3 minutes on each side or until done.
To prepare pasta, combine peanut sauce, shrimp noodles, bell pepper, cucumber, and onions in a large bowl; toss well.
Sprinkle with chopped peanuts and cilantro.
Serve with lime wedges, if desired.

Shrimp and Noodles With Peanut Sauce image

Provided by parthree

Categories Asian

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 teaspoon vegetable oil
2 teaspoons fresh ginger, minced
2 garlic cloves, minced
1 tablespoon low sodium soy sauce
4 teaspoons rice vinegar
1 tablespoon Asian chili sauce
1/3 cup natural-style peanut butter
1 cup shrimp stock (you can make this by boiling the shells after peeling the shrimp)
1/2 teaspoon salt
8 ounces spaghetti
12 ounces shrimp, peeled and deveined
1 red bell pepper, cut in very thin strips
1 cup snow peas
1 carrot, peeled and shredded
1 green onion, sliced

Steps:

Heat oil, garlic, and ginger in saucepan over medium-high heat and cook while stirring for 2 minutes.
Add soy sauce, vinegar, chili sauce, peanut butter, stock and salt. Cook, stirring, until peanut butter is dissolved.
Lower heat and simmer for 5 minutes, stirring occasionally.
Meanwhile, cook spaghetti for 5 minutes.
Add shrimp to the boiling water and cook for one minute.
Add bell pepper and snow peas to boiling water and cook for one minute longer. Drain.
Toss pasta and vegetables with peanut sauce and shredded carrot and sliced onion.

Nutrition Facts : Calories 440.2, Fat 13.9, SaturatedFat 2.6, Cholesterol 107.2, Sodium 926.1, Carbohydrate 53.9, Fiber 5, Sugar 6.6, Protein 25.9