Follow these steps for perfect results
lime
zested and cut in half
chicken broth
smooth
peanut butter
smooth
soy sauce
fresh ginger
minced
sesame oil
toasted
vegetable oil
carrots
peeled and thinly sliced diagonally
bok choy
coarsely chopped
white shrimp
thawed if frozen
cilantro
chopped
rice noodles
medium width
Zest and juice half a lime, reserve the other half in wedges.
Blend chicken broth, peanut butter, lime zest and juice, soy sauce, ginger, and 2 teaspoons of sesame oil until smooth. Set aside as peanut sauce.
Heat vegetable oil in a large, nonstick skillet over medium-high heat.
Add carrots and stir-fry for 3-4 minutes.
Add bok choy and shrimp and stir-fry for 2 minutes, or until shrimp are opaque and vegetables are tender-crisp.
Stir in the peanut butter mixture and cilantro or parsley. Toss until heated through.
Cook rice noodles according to package directions.
Toss cooked rice noodles with remaining sesame oil.
Serve the stir-fry over rice noodles.
Garnish with reserved lime wedges, if desired.
Expert advice for the best results
Adjust the amount of peanut butter and soy sauce to your taste.
For a spicier dish, add a pinch of red pepper flakes to the peanut butter mixture.
Use fresh or frozen shrimp for this recipe.
Be sure to cook the noodles al dente, to maintain texture.
Everything you need to know before you start
15 minutes
The peanut sauce can be made ahead of time.
Serve in a bowl, artfully arranged with lime wedges on the side.
Serve immediately after cooking.
Add a sprinkle of toasted sesame seeds for garnish.
A slightly sweet Riesling pairs well with the savory and nutty flavors.
Discover the story behind this recipe
Peanut sauces are common in Southeast Asian cuisine.
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