This dish is wildly adaptable. You could easily sub in chicken or pork for the shrimp and swap out the veggies and garnishes for ones you prefer. You could even use angel hair pasta instead of the rice noodles if you’d like. To really maximize the time, start preparing the rice noodles; while they soak/cook, whisk together the sauce and let the shrimp marinate while the noodles finish up. Get the chopping of the vegetables/garnishes finished and once the noodles and shrimp are ready, this dish will come together in a flash.
- 1/2 cup low-sodium soy sauce
- 1/3 cup water
- 3 tablespoons sesame oil
- 3 tablespoons honey
- 3 tablespoons rice vinegar
- 1 tablespoon fresh lime juice
- 3 cloves garlic, finely minced
- 1/2 tablespoon freshly grated ginger
- 1/4 cup hoisin sauce
- 3 tablespoons peanut butter or tahini
- 1 1/2 pounds shrimp, peeled and deveined
- 12 ounces rice noodles
- Grated carrots, chopped green onions, chopped peanuts, chopped cilantro, chopped red pepper for topping
- Prepare the rice noodles according to package directions by soaking in hot water.
- For the sauce, whisk together the soy sauce, water, sesame oil, honey, vinegar, lime juice, garlic, ginger, hoisin and peanut butter. Set aside.
- Heat a large, nonstick skillet over medium heat. Pat the shrimp dry and season them on both sides with salt and pepper. Cook the shrimp with about 1/3 cup of the sauce until they are bright pink and cooked through, flipping once or twice, about 3-4 minutes. Scoop the shrimp and sauce onto a plate and set aside.
- Drain the noodles and add them to the hot skillet with the rest of the sauce. Cook over medium heat, tossing the noodles with the sauce, about 3-4 minutes until the noodles have soaked up a lot of the sauce and become even more tender.
- Add the shrimp and heat through.
- Serve the noodles and shrimp with the grated carrots, chopped green onions, chopped peanuts, chopped cilantro, and chopped red pepper. I let everyone at the table add their own toppings to the noodles. Serve warm or at room temperature.
Recipe Source: adapted from Pinch of Yum