Cooking Corner: Thai Peanut Noodle Salad With Shrimp
There's a good reason to add nuts to your food - they taste good, they add a great texture and they're healthy. Market District Chef Ben D'Amico stops by the Pittsburgh Today Live Kitchen with a tasty recipe.
Thai Peanut Noodle Salad with Shrimp
Compliments of Giant Eagle Market District
Serves: 6
Prep Time: 20 min
Ingredients:
- 6.5 oz Whole Wheat Spaghetti or Buckwheat Noodles, uncooked
- 1 ½ lbs Shrimp, medium, cooked, tails removed
- ¼ cup Peanut Butter, freshly ground
- 1 tsp Orange Zest
- ¼ cup Orange Juice
- 1 Tbsp Reduced Sodium Soy Sauce
- 2 Tbsp Rice Wine Vinegar
- 2 tsp Sesame Oil
- 1 tbsp Ginger, fresh, minced
- ¼ tsp Black Pepper, ground
- ¼ cup Cilantro, fresh, chopped
- ¼ cup Red Bell Peppers or Mini sweet Peppers, thinly sliced
- ¼ cup Red Onion, thinly sliced
- 6 oz Baby Spinach or Asian Blend Lettuce
- 10 oz Angle Hair Coleslaw
- 1 cup Carrots, shredded
- 10 oz Mandarin Orange Segments or blend of Grapefruit &/or Orange Segments
- ½ cup Green Onions, thinly sliced
- 2 tbsp Peanuts, crushed
- 1 each Lime, cut into 6 pieces
Directions:
- Break noodles in half and cook pasta according to package directions; drain in colander and rinse with cold water. Once cooled, transfer to a medium bowl.
- Remove tails from shrimp and use a paper towel to pat dry. Add shrimp to the bowl with the cooked noodles.
- Add the carrots, peppers, and red onions to the noodle, shrimp mixture.
- In a medium bowl, whisk together peanut butter, orange zest, orange juice, soy sauce, vinegar, sesame oil, ginger, and black pepper.
- Pour the peanut sauce over the noodle-shrimp mixture and toss to coat. Cover and refrigerate for about 30 minutes.
- Place spinach/Asian lettuce mixture and cabbage either on individual plates or in a large serving platter; drizzle with additional rice vinegar or other Asian flavored dressing, then top with orange segments.
- Serve the chilled noodles over top the salad and garnish with cilantro, peanuts, and green onions.
