Spicy Thai Noodles with Shrimp
Recipe by: Elyssa Ternay, Wine Educator & Member Ambassador
Sauce Ingredients:
- 1 tablespoon toasted sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon peanut butter (optional)
- 1 tablespoon of honey
- 1/2 tablespoon miso paste, red or white
- ½ tablespoon rice vinegar
- 1 tablespoon cilantro, chopped
- 1 tablespoon Thai chili paste, or Sriracha
- 1 tablespoon of garlic, chopped
- ½ lime, juiced
- ½ tablespoon of red pepper flakes
- 1 teaspoon of xanthan gum (If the sauce is too runny, you can add in xanthan gum to thicken it up but make sure to whisk completely to avoid lumps)
Shrimp Ingredients:
- 1 teaspoon olive oil
- 1 tablespoon toasted sesame oil
- ½ tablespoons of lime juice
- 1 teaspoon salt
- 1 teaspoon pepper
Directions:
- Place a large cast iron over high heat and add oil.
- Prep all ingredients.
Prepare Sauce:
- In a large bowl combine the chili paste, miso paste, sesame oil, soy sauce and peanut butter. Mix until fully incorporated.
- Add the garlic, lime juice, red pepper flakes and honey. Mix until fully incorporated; you want the sauce to be loose so it will cover your noodles and veggies but not too runny.
- Add in xanthan gum at this point, if needed, to thicken the sauce if it is too runny. Make sure to whisk completely to avoid lumps
Prepare Veggies:
- Place a large skillet on high heat and coat with two tablespoon of olive oil.
- Once the skillet is visibly hot- add and the onions and peppers and lightly sauté.
- Once the onions are translucent, add the broccoli. Add the squash in when the broccoli is mostly cooked to your liking, salt and pepper (lightly, remember soy sauce is salty!) and garlic.
- Continue the sauté until desired texture; these will take a moment to soften up and get some nice color – keep an eye on them and toss regularly. I usually will add a dash of oil at this point to ensure the veggies don’t stick.
- Prepare you’re the shrimp while the veggies continue to cook.
Prepare Shrimp:
- Place a cast iron over medium heat and add 1 teaspoon of olive oil.
- Toss shrimp in a sesame oil, lime, salt and pepper before cooking them as it adds slightly more depth to the dish.
- Add the shrimp once hot and sear on both sides. This will take about 5 minutes.
- Remove from heat and set aside until ready to use.
- Move onto cooking the noodles.
Prepare Noodles:
- While the veggies are sautéing you want to cook the noodles per the directions on the package you chose.
- The brand I am using, Lotus Foods Rice Ramen Noodles, only takes 4 minutes so keep an eye on them!
- Drain the noodles and add a touch of oil to them – this will keep them from sticking together.
Get Ready to Plate:
- After the noodles, shrimp and the veggies are cooked to your liking, turn the heat down to low. In the large cast iron add the noodles, Thai sauce, shrimp and cilantro. Carefully mix so the sauce is coating the entirety of the pan.
- Top with cilantro and green onions.
