Peanut Shrimp With Bok Choy and Rice Noodles Recipe
This one dish meal has it all - sweet, salty, crunchy and smooth. This recipe definitely has a Vietnamese influence and is just so tasty. From a local
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Cooking tools:
- Blender
- Citrus press
- Microplane
- Nonstick skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Pot
- Stove
- Spatula
- Mixing bowl
- Serving platter
Ingredients
- 1 lime, zested and cut in half
- 1/3 cup chicken broth
- 1/4 cup smooth peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon fresh ginger, minced
- 1 tablespoon toasted sesame oil, divided
- 2 teaspoons vegetable oil
- 2 carrots, peeled and thinly sliced diagonally
- 3 cups bok choy, coarsely chopped
- 1/2 lb medium to large white shrimp (thawed if frozen)
- 1/2 cup cilantro, chopped (or parsley if you detest cilantro like I do!)
- 1/2 lb rice noodles, medium width
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