Thai Peanut Shrimp, Asparagus and Noodles
- Ready In:
- 1hr 30mins
- Ingredients:
- 24
- Serves:
-
8
ingredients
-
Shrimp
- 2 quarts water, cold
- 1⁄4 cup salt
- 1⁄4 cup sugar
- 1 lb shrimp, shelled and deveined
-
Peanut Sauce
- 1⁄2 cup peanut butter, smooth
- 1⁄2 cup hoisin sauce
- 1⁄2 cup water
- 3 -4 tablespoons brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic salt (optional)
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- 1 teaspoon chili-garlic sauce
- 1⁄2 teaspoon hot sauce (I like Cholula)
- 2 tablespoons cornstarch, mixed with 2 T Water (optional)
-
Veggies
- 1 tablespoon canola oil
- 1 onion, diced
- 1 red pepper, diced
- 2 teaspoons garlic, minced
- 2 cups asparagus, cut into 1 inch pieces
- 3 cups noodles, cooked and drained
directions
- Mix water, salt and sugar together with a whisk until salt and sugar are dissolved. Add shrimp and let it sit in the brine for at least 30 minutes. Longer doesn't hurt. Drain shrimp well and pat dry with a paper towel when ready to cook.
- While shrimp is brining, combine all sauce ingredients except cornstarch and water slurry in a small saucepan. Heat over low heat for 30 minutes. Cornstarch/water slurry can be whisked in if sauce isn't thick enough after heating.
- Pour canola oil into a large, hot, non-stick skillet over medium high heat. Add onion, red pepper and garlic. Stir-fry for 7 minutes, until veggies are softened. Add asparagus and continue stir-frying for about 5 more minutes. Pour veggies into a large bowl and set aside.
- Re-heat skillet over medium high heat. Add additional canola oil if desired. Add drained shrimp and stir-fry until they are pink, about 5 - 7 minutes. Add reserved veggies and noodles and stir well. Pour peanut sauce over everything and combine.
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RECIPE SUBMITTED BY
Kendra*
Redmond, WA
<p>Although I currently live just outside St. Louis, this was the 20th move my husband and I made in the 28 years (at the time of our move) of our marriage. Most of those moves occurred in my husband's 25 year career as a pilot in the Air Force. When he retired 7 years ago, he went to work for Boeing and we both thought we'd go back to Seattle and never move again. Boy were we wrong! But our eventual goal is to end up back in the northwest. I love to read, quilt, and collect cookbooks and recipes. Have I found the right website or what? Pet peeves include people who give low ratings but don't say why and people who rate recipes they haven't tried. <br />EDITED TO ADD ON Jan. 27, 2007: Well we're here! We made it back to Seattle after what I call The Move From H---! We had major problems on both ends of the move, but the worst things happened here. Less than two weeks after we moved into our new house in Bellevue, a storm blew through and sent two tree limbs through the roof! Our power was off for almost a week, so we ended up moving back into the hotel we thought we had left behind. But we're back in our house now and slowly but surely, it's beginning to feel like home. And on the sunny, warm days, we remember exactly why we've always loved Seattle so much! Our favorite restaurant (Jake O'Shaunesey's) is gone, so we'll have to spend lots of time eating out in search of a new one!</p>