Thai Noodles with Peanut Sauce

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Contributed by: BMC Teaching Kitchen

https://drive.google.com/file/d/1a-hdakdVsm-Q6TbtsnQ8BoqGs0XFKg_6/view?usp=sharing

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To lower the sodium content of this dish, using low-sodium or no-sodium soy sauce and peanut butter can help to keep the sodium amount low. Consider non salted peanuts to also limit the salt in the dish.  

Serves:
4 servings
Total Time:
30 minutes
Prep Time:
10 minutes
Cook Time:
20 minutes

Ingredients


Lime – 1 medium Garlic – 1 clove Peanut_butter – 3 Tablespoons, unsalted Soy_sauce* – 2 Tablespoons, low sodium Water – 2 Tablespoons (or more if needed) Ginger – 1 teaspoon, ground Red_pepper_flakes – ½ teaspoon Noodles – 1 (8oz) package, brown rice Pepper – 1 large, bell Shrimp - 1 lb, large raw shrimp, deveined, peeled, tail-off** Sesame_Oil – 1 Tablespoon Zucchini_noodles*** – 1 package (12-16oz), fresh Peanuts – ¼ cup

Instructions

Step 1
Prepare brown rice noodles as instructed on the package.
Step 2
Make the Thai Peanut Sauce: Juice the lime into a jar and remove the seeds.
Step 3
Mince the garlic and add to the jar.
Step 4
Add the peanut butter, soy sauce, water, ground ginger and red pepper flakes. Put on the lid and shake to mix. If too thick, add more water.
Step 5
Chop the bell pepper.
Step 6
Defrost the shrimp (if frozen) or prepare the alternative protein by chopping the chicken or tofu into small pieces.
Step 7
Heat the sesame oil in a large frying pan over medium-high heat. Add the protein and bell pepper and cook for 5-8 minutes.
Step 8
Add the zucchini noodles, cooked rice noodles, and the Thai peanut sauce. Cook until the shrimp. is cooked through and vegetables are soft.
Step 9
Chop the peanuts and sprinkle on top. Serve warm or cold.

Notes

*Swap out for tamari or coconut aminos for a gluten free and lower sodium option. 

** Swap out for a 14 oz container of firm tofu or 1 pound of boneless and skinless chicken thigh. The instructor will explain how to make these swaps during the class.     

*** Zucchini noodles can be found in the produce section of your grocery store or can be made using a Julienne peeler or vegetable spiralizer. You can also buy a fresh zucchini and the instructor will show you how to chop it with a knife. 

 

Nutrition Information

Serving Size:
¼ of recipe serving
Calories:
470 Calories
Fat:
16g
Saturated Fat:
2.6g
Carbohydrates:
Net Carb: 55.1g
Dietary Fiber:
5.1g
Protein:
30.2g
Sodium:
740