THAI-STYLE SPICY SHRIMP AND NOODLES

THAI-STYLE SPICY SHRIMP AND NOODLES image

Yield 6

Number Of Ingredients 17

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1/2 C peanut oil, divided
36 extra large uncooked shrimp, peeled, deveined, tails left intact
6 large garlic cloves, minced
3 T hot chili paste (such as sambal oeleck), divided
2 C sliced stemmed shitake mushrooms
2 C 1-1/2 in. diagonally sliced asparagus (about 12 oz.)
2 C thinly sliced red cabbage
1 C matchstick-size strips peeled carrots
1 C chopped green onions, divided
12 oz. wide thai noodles, cooked according to package directions, drained (about 6 C)
1/2 C canned unsweetened coconut milk
1/4 C fresh lime juice
3 T thai fish sauce (nam pla)
1 T sugar
1/2 C chopped roasted peanuts
1/2 C chopped fresh cilantro
1 lime cut into 6 wedges

Steps:

Heat 1/4 C oil in heavy large wok or deep skillet over high heat until just beginning to smoke. Add half of shrimp and garlic, sauté until shrimp turns pink, about 1 minute per side. Stir in 1 T hot chili paste, Transfer to large bowl. Repeat with remaining oil, shrimp, garlic and 1 T hot chili paste. Add mushrooms, asparagus, cabbage, carrots, and 1/2 C onions to wok, stir 3 minutes. Transfer to bowl with shrimp. Add noodles to wok, stir to heat through. Return shrimp and vegetables to wok with noodles. Add coconut milk, lime juice, fish sauce, sugar and remaining hot chili paste. Stir until heated through, about 3 minutes. Season with salt and pepper. Divide mixture among 6 bowls, sprinkle with peanuts, cilantro and 1/2 C onions. Garnish with lime wedges.