Prep 20 mins
Cook 15 mins
This is an adopted recipe. Some items have already been updated by me but I am definitely looking for input!
- 1⁄2 cup chunky peanut butter
- 1 tablespoon freshly grated gingerroot
- 3 garlic cloves
- 1⁄8-1⁄4 teaspoon red pepper flakes
- 1 tablespoon Thai fish sauce
- 1 tablespoon sugar
- 3 tablespoons fresh lime juice
- 1 1⁄2 cups packed basil leaves
- 1⁄2 cup packed cilantro leaf
- 1⁄2 cup toasted sesame oil
- 1⁄2 lb sugar snap pea, strings removed
- 1 (8 7/8 ounce) packagejapanese udon noodles
- 1⁄2 lb cooked large shrimp
- 1 1⁄2 cups sliced scallions, including green parts
- 2 tablespoons coarsely chopped toasted peanuts, to garnish
- In the bowl of a food processor, combine the peanut butter, ginger, garlic, pepper flakes, fish sauce and sugar and pulse until finely chopped.
- Do not overprocess.
- Add the lime juice and pulse to blend.
- Add the basil, cilantro and mint leaves and pulse until evenly chopped.
- Scrape down the sides of the processor.
- Pour the sesame oil through the feed tube, pulsing until the pesto is emulsified.
- Scrape the pesto into a bowl and set aside.
- Blanch the sugar snap peas in salted boiling water, drain, shock under cold water, then blot dry.
- Cook the noodles according to the package directions, then drain and cool.
- Combine the noodles, shrimp, sugar snap peas and scallions in a large bowl.
- Pour the pesto over the mixture, turning to coat evenly.
- Sprinkle the toasted peanuts over the top and serve.
I'm not a fan of mint so I skipped it and that might be my problem with this recipe. I found it overly oily and cloying. The addition of the mint may have added bulk and cut the oiliness. There just seemed to be too much pesto for the salad. Other than the mint, I followed the recipe.