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Thai Shrimp Peanut Noodles

Serving Size

2

Ingredients

  • 4 oz. rice noodles
  • 2 tsp olive oil
  • 8 oz. shrimp, chicken, or tofu
  • 2 tbsp peanuts roasted
  • 2 tsp rice vinegar
  • 1 tsp peanut oil
  • 1 tsp soy sauce or coconut aminos
  • 1 tsp honey
  • 2 cups snap peas

Directions

  • Prepare rice noodles according to package instructions.
  • Wash the snap peas and place them in a microwave-safe dish. Cover and microwave for about 2 minutes or until tender-crisp.
  • Heat olive oil in a pan over medium heat. Peel and devein the shrimp. Add shrimp to the pan and sauté until pink (about 2 minutes). Remove from heat and drain any excess liquid.
  • In a small bowl, whisk together rice vinegar, peanut oil, soy sauce or coconut aminos, and honey to make the sauce.
  • Toss the cooked rice noodles, shrimp, and sauce in a bowl. Top with roasted peanuts for crunch.

Notes

Save Time: Buy shrimp that is already peeled and deveined for quicker prep. Leftovers: Store the remaining shrimp noodles in the refrigerator for easy reheating the next day. No Shrimp: You can substitute the shrimp with cubed chicken breasts for a different protein source. Protein content: 25 g

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