An Amanda Freitag recipe. Seafood lovers this is your dish. Thai shrimp and peanut noodles that are easy to cook up. Take it step-by-step with Cheffe and you're guaranteed to have a saucy and delicious noodle meal on the table for dinner tonight.
Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sliced green tops of the scallions and chopped peanuts. Serve the remaining lime wedges on the side.
To the pot of cooked noodles, add the cooked vegetables, cooked shrimp, and sauce.
In a bowl, whisk together the ingredients.
Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.
Add the noodles to the pot of boiling water, stirring gently to separate.
Fill a large pot 3/4 of the way up with water; cover and heat to boiling on high.
Add the prepared shrimp. Cook, stirring frequently, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.
Add the ingredients; stir to combine.
Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a separate bowl.
In the same, pan heat olive oil on medium-high until hot.
Transfer to a bowl. Wipe out then pan.
Add the prepared cabbage-pepper mixture; season with salt and pepper. Cook.
In a large pan (nonstick, if you have one), heat olive oil on medium-high until hot.
In a bowl, combine the ingredients.
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