Peanut Shrimp With Bok Choy and Rice Noodles
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 lime, zested and cut in half
- 1⁄3 cup chicken broth
- 1⁄4 cup smooth peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon fresh ginger, minced
- 1 tablespoon toasted sesame oil, divided
- 2 teaspoons vegetable oil
- 2 carrots, peeled and thinly sliced diagonally
- 3 cups bok choy, coarsely chopped
- 1⁄2 lb medium to large white shrimp (thawed if frozen)
- 1⁄2 cup cilantro, chopped (or parsley if you detest cilantro like I do!)
- 1⁄2 lb rice noodles, medium width
directions
- Juice half the lime and slice the other half into 4 wedges and reserve. Blend the broth, peanut butter, 1 teaspoon of lime zest and lime juice, soy sauce, ginger and 2 teaspoons sesame oil until smooth. Set aside.
- Heat oil in a large, nonstick skillet over medium-high heat. Add the carrots; stir-fry for 3 to 4 minutes. Add the bok choy and shrimp; stir-fry for 2 minutes or until shrimp are opaque and vegetables are tender-crisp. Stir in the peanut butter mixture and cilantro or parsley. Toss until heated through.
- Meanwhile, cook the rice noodles according to package directions; toss with remaining sesame oil.
- Serve the stir-fry over rice noodles. Garnish with reserved lime wedges, if desired.
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RECIPE SUBMITTED BY
Nif_H
Canada
I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!