Variations on this dish are a staple in our house. If you have a well-seasoned wok, by all means use it. A 12 -inch skillet will also do nicely. I’ve been pleased with wild caught Argentinian Red shrimp, which I buy frozen and thaw out under cold running water.
You can use a variety of noodles, but my favorite for this are the folded rice noodles (Sen Lek) which come in 7 oz packages, which is perfect for this dish.
Ingredients
1 lb. large shrimp, peeled and deveined
2 limes
2 cloves garlic, peeled and chopped
2 TBS peanut oil
Dried red chili flakes to taste
½ red bell pepper, seeded and cut into shreds
½ small onion, peeled a coarsely chopped
4 OZ. snow peas
½ cup smooth peanut butter
1 TS sesame oil
1 TBS honey
2 TBS fish sauce (Nam Pla)
½ cup dry roasted peanuts, chopped, for garnish
Cilantro for garnish
Salt and pepper
Recipe
In a large bowl zest one of the limes, and add its juice. Add peanut butter, sesame oil, honey, fish sauce, and about ½ cup of boiling water. Whisk to blend.
In a large pot bring water to a boil. Add salt. Add the rice noodles and remove from heat for about 10 minutes until soft but not mushy. Drain in colander. Add to bowl with the peanut butter.
In your wok or skillet heat oil over high heat for a minute or two. Add the shrimp, salt and pepper, red pepper flakes and stir fry for a minute. Add the sliced red bell pepper, onion and garlic and continue stir frying until the shrimp is pink, another minute or two. Add ½ cup of water, stir, and sprinkle in the snow peas. Cover and cook for one minute.
Empty the contents of the wok/skillet into the bowl, toss, garnish with cilantro and chopped peanuts. Enjoy!
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