Thai Shrimp Salad with Buckwheat Noodles
Kevin is cooking
Kevin is cooking
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  • 1 lb large shrimp Organic Buckwheat noodles 2 quarts boiling water 1 tsp kosher salt 1 carrot ½ red bell pepper ½ yellow bell pepper 5 green onions ½ cup chunky peanut butter ¼ cup coconut milk 2 tbsp water 2 limes 4 cloves of crushed garlic 2 tbsp chopped jalapeños 2 tbsp fresh minced ginger 4 tbsp soy sauce 2 tbsp fish sauce 1 tsp red pepper flakes ¼ cup chopped cilantro roasted and salted peanuts Instructions Using a whisk to mix in a large bowl the peanut butter, coconut milk, water, juice from one lime, garlic, ginger, soy sauce, fish sauce, red pepper flakes and the cilantro until a smooth consistency. Set aside. Wash and devein the shrimp. Sauté in a little olive oil and season with kosher salt and fresh cracked black pepper. Set aside. Shred the carrot, dice the bell peppers and chop the green onions. Set aside. Bring 2 quarts of the salted water to a boil and add enough pasta for two people. Stir occasionally and cook until al denté, about 5 minutes. Drain and mix with the Thai Peanut sauce. Add the shrimp, vegetables and toss to coat thoroughly. Garnish with chopped cilantro and roasted peanuts. 3.2.2708



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