Ingredients
4
4 servings
- •1 tablespoon vegetable oil
- •¾ white onion, chopped
- •4 cloves garlic
- •½ teaspoon red pepper flakes
- •1 pound frozen shrimp, thawed
- •2 (14.5 ounce) cans fire-roasted diced tomatoes
- •2 tablespoons creamy peanut butter
- •1 teaspoon red chile paste, or more to taste
- •1 (8 ounce) package wide rice noodles
- •hot water to cover
- •¼ cup chopped fresh cilantro, or to taste
- •¼ cup Greek-style yogurt, or to taste
- •¼ cup chopped peanuts, or to taste
Instructions
- Heat vegetable oil in a large pan or skillet over medium heat; saute onion, garlic, and red pepper flakes until garlic is slightly browned, 2 to 3 minutes. Add shrimp; cook and stir until shrimp begin to firm, about 5 minutes.
- Stir tomatoes, peanut butter, and red chile paste into shrimp mixture; bring to a boil. Reduce heat and simmer until sauce thickens, about 20 minutes.
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
- Divide noodles among serving plates; top with shrimp sauce. Garnish each serving with cilantro, yogurt, and peanuts.
Nutritional Facts
Per 4 servings
- Calories: 514
- Carbohydrate: 66g
- Fat: 15g
- Fiber: 4g
- Protein: 28g
- Sugar: 8g
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