Thai Noodle Salad With Shrimp and Sugar Snap Peas ๐ค๐ฅ
Description: Dive into the vibrant flavors of Thailand with this refreshing Thai Noodle Salad With Shrimp and Sugar Snap Peas! Bursting with zesty aromas and crunchy textures, this dish is a delightful fusion of Thai and Asian influences, perfect for a quick, satisfying meal in less than 60 minutes. Each bite offers a harmonious blend of chunky peanut butter, invigorating ginger, pungent garlic, and a kick of red pepper flakes, all tied together with the savory notes of Thai fish sauce and a hint of sweetness from sugar and fresh lime juice.
Nutritional Information (Per Serving):
- Calories: 801.5
- Fat Content: 47.5g
- Saturated Fat Content: 7.1g
- Cholesterol Content: 86.4mg
- Sodium Content: 1752.3mg
- Carbohydrate Content: 68.6g
- Fiber Content: 9.9g
- Sugar Content: 8.3g
- Protein Content: 30.6g
Servings: 4
Ingredients:
- 1/2 cup chunky peanut butter
- 1 ginger root
- 3 garlic cloves
- 1/8 – 1/4 tsp red pepper flakes
- 1 Thai fish sauce
- 1 tbsp sugar
- 3 tbsp fresh lime juice
- 1 1/2 cups basil leaves
- 1/2 cup cilantro leaves
- 1/2 cup mint leaves
- 1 cup sugar snap peas
- 1 packet udon noodles
- 1 lb large shrimp
- 2 scallions
- 1/2 cup peanuts, toasted
Instructions:
-
Prepare the Pesto:
- In the bowl of a food processor, combine the chunky peanut butter, peeled and chopped ginger root, garlic cloves, and red pepper flakes.
- Pulse the ingredients until finely chopped, being careful not to overprocess.
- Add the Thai fish sauce and sugar to the mixture, then pulse again to blend.
- Pour in the fresh lime juice and pulse until the ingredients are thoroughly combined.
- Incorporate the basil leaves, cilantro leaves, and mint leaves into the mixture, pulsing until evenly chopped.
- Scrape down the sides of the food processor to ensure all ingredients are incorporated.
- Slowly pour sesame oil through the feed tube while pulsing, until the pesto is emulsified and reaches a smooth consistency.
- Transfer the pesto into a bowl and set aside for later use.
-
Prepare the Ingredients:
- Blanch the sugar snap peas in salted boiling water for about 1-2 minutes until they turn vibrant green.
- Drain the blanched peas and immediately shock them under cold water to halt the cooking process.
- Gently blot dry the sugar snap peas with a paper towel to remove excess moisture.
- Cook the udon noodles according to the package instructions until al dente.
- Once cooked, drain the noodles and rinse them under cold water to stop further cooking. Allow them to cool completely.
-
Assemble the Salad:
- In a large mixing bowl, combine the cooked and cooled udon noodles, peeled and deveined large shrimp, blanched sugar snap peas, and thinly sliced scallions.
- Pour the prepared pesto over the noodle and shrimp mixture, ensuring all ingredients are evenly coated.
- Gently toss the salad until the pesto is well distributed throughout.
- Sprinkle the toasted peanuts over the top of the salad for added crunch and nuttiness.
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Serve and Enjoy:
- Transfer the Thai Noodle Salad With Shrimp and Sugar Snap Peas to serving plates or bowls.
- Garnish with additional fresh herbs or lime wedges if desired.
- Serve immediately and savor the delightful flavors of Thailand in every bite!
Nutritional Tips:
- This Thai Noodle Salad is packed with protein from the shrimp and peanuts, making it a satisfying and balanced meal.
- The sugar snap peas add a refreshing crunch and a boost of fiber to keep you feeling full and satisfied.
- To reduce sodium content, opt for low-sodium soy sauce or tamari in place of traditional fish sauce.
- Customize your salad with additional veggies such as bell peppers, shredded carrots, or bean sprouts for extra color and nutrients.
Indulge in the exotic flavors of Thailand with this tantalizing Thai Noodle Salad With Shrimp and Sugar Snap Peas! Perfect for a quick weeknight dinner or a refreshing lunch, this vibrant dish is sure to become a family favorite. Enjoy the bold flavors, crunchy textures, and zesty aromas of this delicious Asian-inspired salad! ๐ฑ๐ค
