Thai Noodles with Peanut Sauce

Yield: 6 servings (serving size: 1 1/3 cups noodle mixture, 1 teaspoon chopped nuts, and 1 lime wedge)

Ingredients

• 8  ounces  uncooked rice noodles
• 1/2  cup  roasted peanuts
• 1  cup  vegetable broth
• 2  tablespoons  brown sugar
• 1  tablespoon  grated peeled fresh ginger
• 1  teaspoon  red curry paste
• 3/4  teaspoon  salt
• 1  garlic clove, minced
• 1  tablespoon  rice wine vinegar
• 1 1/2  pounds  medium shrimp, peeled and deveined
• 1  large red bell pepper, cut into thin strips
• 3/4  cup  finely chopped seeded peeled cucumber
• 1/4  cup  sliced green onions
• 1/4  cup  chopped fresh basil
• 2  tablespoons  chopped dry-roasted peanuts
• 1  lime, cut into 6 wedges

Preparation

Cook noodles in boiling water 6 minutes. Rinse and drain. Keep warm.

Place 1/2 cup peanuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once.

Combine peanut butter, broth, and next 5 ingredients (broth through garlic) in a large skillet; bring to a boil. Reduce heat; simmer 1 minute. Pour broth mixture into a blender or food processor; let stand 5 minutes. Process until smooth. Stir in vinegar.

Cook shrimp in boiling water 2 minutes or until done; drain.

Combine noodles, shrimp, bell pepper, cucumber, onions, and basil in a large bowl. Add peanut sauce; toss gently to coat. Sprinkle with chopped nuts; serve with lime wedges.

Nutritional Information

Calories:

369 (24% from fat)

Fat:

9.9g (sat 1.4g,mono 4.1g,poly 3.2g)

Protein:

30.7g

Carbohydrate:

39.1g

Fiber:

1.9g

Cholesterol:

172mg

Iron:

4.3mg

Sodium:

633mg

Calcium:

87mg