Thai Shrimp & Peanut Noodles

Thai Shrimp & Peanut Noodles

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.

Adapted from BlueApron

Ingredients

Metric System
Servings
  • 1.5 oz peanuts
  • 3 tsp peanut butter
  • 2 tbsp soy glaze
  • 3 tsp curry paste
  • 2 tbsp lime juice
  • 2 tbsp water
  • 1 lime
  • 1 clove garlic
  • oil
  • 2 tbsp oil
  • 10 oz shrimp
  • salt
  • black pepper
  • 8 oz cabbage
  • 3 oz shishito pepper
  • 2 scallion
  • Step 1

    Step 1

    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.

  • 3 tbsp peanuts
  • Step 2

    To the pot of cooked noodles, add the cooked vegetables, cooked shrimp, and sauce.

    Step 3

    In a bowl, whisk together the ingredients.

  • 1 tbsp peanut butter
  • 2 tbsp soy glaze
  • 1 tbsp curry paste
  • 2 tbsp lime juice
  • 2 tbsp water
  • Step 4

    Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

    Step 5

    Add the noodles to the pot of boiling water, stirring gently to separate.

    Step 6

    Fill a large pot 3/4 of the way up with water; cover and heat to boiling on high.

    Step 7

    Add the prepared shrimp. Cook, stirring frequently, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

    Step 8

    Add the ingredients; stir to combine.

  • 1 lime
  • 1 clove garlic
  • oil
  • Step 9

    Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a separate bowl.

  • 10 oz shrimp
  • Step 10

    In the same, pan heat olive oil on medium-high until hot.

  • 1 tbsp oil
  • Step 11

    Transfer to a bowl. Wipe out then pan.

    Step 12

    Add the prepared cabbage-pepper mixture; season with salt and pepper. Cook.

  • salt
  • black pepper
  • Step 13

    In a large pan (nonstick, if you have one), heat olive oil on medium-high until hot.

  • 1 tbsp oil
  • Step 14

    In a bowl, combine the ingredients.

  • 0.5 lb cabbage
  • 3 oz shishito pepper
  • 2 scallion
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