I am trying to be better about making dinner and I didn’t make an exception for last night. I made the Taste of Home Thai Vegetable and Noodles and added some shrimp. Dave isn’t big on meals without some sort of meat in it so I thought he might like my slight modification. He did!
I actually cut all the veggies and made the sauce Sunday so when I came home from my C2Pilates class it was pretty easy to get everything together. I liked the abundance of veggies in it and my extra flair with the shrimp. I’m going to make this again for sure. I might try to add some new flavors next time and experiment, but I also wouldn’t mind eating the meal just as is.
- 2 teaspoons cornstarch
- ½ cup coconut milk
- ½ cup reduced-sodium soy sauce
- ¼ cup water
- ¼ cup creamy peanut butter
- 2 tablespoons rice vinegar
- 5 teaspoons Thai chili sauce
- 1 tablespoon minced fresh gingerroot
- 4 ounces uncooked thick rice noodles
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 2 cups fresh snow peas
- 1 cup julienned sweet red pepper
- 1 cup shredded carrots
- 1 can (8 ounces) sliced water chestnuts, drained
- ¼ cup chopped shallots
- 1 tablespoon sesame oil
- ¼ cup chopped dry roasted peanuts
- 1 lb shrimp (I just used frozen uncooked)
- In a small bowl, combine the cornstarch, coconut milk, soy sauce, water, peanut butter, vinegar, chili sauce and ginger until blended; set aside.
- Cook noodles according to package directions. Meanwhile, in a large skillet, saute the asparagus, snow peas, red pepper, carrots, water chestnuts and shallots in oil for 5-8 minutes or until crisp-tender.
- Stir soy sauce mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; add to vegetable mixture and stir to coat. Sprinkle with peanuts.



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