Ingredients
- 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
Why This Recipe Is So Good
Chef Tips
- Cook the rice noodles just until tender to avoid them becoming mushy.
- Toast the peanuts lightly before blending to enhance the sauce’s depth.
Directions
Heat some vegetable oil in a large skillet over medium heat. Toss in the onion, garlic, and red pepper flakes, and cook everything together until the garlic just starts to turn golden, about 2 to 3 minutes. Add the shrimp and keep stirring until they start to firm up, which should take around 5 minutes. Next, stir in the tomatoes, peanut butter, and red chile paste, and bring the mixture up to a boil. Once boiling, turn the heat down and let it simmer gently until the sauce thickens nicely, about 20 minutes. While the sauce is cooking, place the rice noodles in a big bowl and cover them with hot water. Let them soak until they're soft, roughly 15 minutes, then drain and give them a good rinse. To serve, pile the noodles onto plates and spoon the shrimp and peanut sauce over the top. Finish each plate with a sprinkle of fresh cilantro, a dollop of yogurt, and some crunchy peanuts for a bit of texture.
