Tasty Thai

Thai Noodles with Soy, Sesame and Shrimp

I adore the traditional Thai combination of peanuts, soy and lime, a sweet and tart blend that’s terrific with thin noodles. I also love shrimp - and nestling them on top of the noodles adds a sweetness and blast of protein. I chose noodles for this dish, but you can also use brown rice.For a richer sauce, use coconut milk instead of chicken broth.

12 ounces rice noodles or rice vermicelli

1 tablespoon canola oil

1/2 cup thinly sliced white onion

1 cup diced yellow squash

1 cup chicken broth

1/4 cup peanut butter

3 tablespoons reduced-sodium soy sauce

1 tablespoon fresh lime juice

1/4 teaspoon garlic powder

1/4 cup bean sprouts

2 tablespoons chopped green onions

1/2 pound steamed large or jumbo shrimp

Lime, halved or quartered

Place the rice noodles in a large bowl and pour over enough hot water to cover by about 1 inch (water can be from the tap, just as hot as you can get it). Let stand 10 minutes. Drain and set aside.

Heat the oil in a large skillet over medium-high heat. Add the onion and cook 3-5 minutes, until soft. Add the yellow squash and cook 2 minutes. 

In a small bowl, whisk together the chicken broth, peanut butter, soy sauce, lime juice, and garlic.  Add the mixture to the skillet with the softened noodles and cook 1-2 minutes to heat through. Transfer the mixture to a serving platter and top with the bean sprouts, green onions and shrimp. Garnish with extra lime halves or wedges.

Serves 4

Photo: FreeDigitalPhotos.net, Piyachok Thawornmat