FAKE OUT, TAKE OUT: Thai Shrimp w/ Peanut Noodles (Gluten-Free)
I don't know about you, but if someone asked me what my favorite take out food is, it's definitely Thai food. I love curries, fried rices, and seriously, can't get enough of anything with peanut sauce. Ask my friends, when we order take out, I am all about a spring roll or noodles if they are drenched in a peanut sauce. Now the majority of those dishes are not only packed full of flavor but definitely packed full of calories. And that is no bueno! I am following a Keto Diet, so I stay very low carbs. Tofu is NOT carb free, but it definitely is more on the protein side.
Shirataki Noodles were always one thing I have been wanting to try but to be honest, the turn off is the smell of the noodles in the pouch. I absolutely HATE tofu, the square, rubbery food that vegans worship, never got me excited. As a matter of fact, I refer to tofu as SpongeBob Squarepants. LOL.
House Foods Shirataki Noodles in the Ramen are seriously a game changer for this Italian girl who was raised on pasta. Who doesn't love noodles? Right? There is some kind of nostalgia from childhood with noodles for me. Ok, back to the recipe because I am pretty sure I can hear your tummy growl from LA. LOL.
What You'll Need:
1 lb of Shrimp, Peeled & Deveined
1 c. of Creamy Peanut Butter
1-2 TBSP of Butter or Ghee
2 TBSP Thai Chili Sauce
1/2 c. Coconut Milk, canned
1 TBSP Fish Sauce
3 TBSP Tamari
1/2 tsp Lime, zested
Mint, optional for garnish
Peanuts, chopped for garnish
For Spicy Peanut Sauce: place all ingredients in a blender and whir until combined. Or, place all ingredients in a medium saucepan over low heat, whisking until melted and well-blended.
Keeps in a tightly-covered container in the refrigerator for up to 2 weeks. Sauce may be frozen for up to 3 months. Gently reheat in the microwave or on the stovetop before serving. If consistency is thicker than you prefer, add a little water.
For Shirataki Noodles: Place noodles in a strainer and rinse for 15 seconds under cold, running water. Boil strained noodles for 6-8 minutes. Drain noodles and transfer to a dry pan on med/high heat for 5 minutes.
In a shallow pan, heat butter and cook shrimp til pink usually 5–6 minutes.
Add 2 tablespoons of sauce to hot noodles and toss to blend. Garnish as desired and serve.