Thai Noodle Salad With Shrimp and Sugar Snap Peas

Name: Thai Noodle Salad With Shrimp and Sugar Snap Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup chunky peanut butter; 1 tablespoon freshly grated gingerroot; 3 garlic cloves; 18-¼ teaspoon red pepper flakes; 1 tablespoon Thai fish sauce; 1 tablespoon sugar; 3 tablespoons fresh lime juice; 1 ½ cups packed basil leaves; ½ cup packed cilantro leaf; ½ cup toasted sesame oil; 12 lb sugar snap pea, strings removed; 1 (8 7/8 ounce) packagejapanese udon noodles; 12 lb cooked large shrimp; 1 ½ cups sliced scallions, including green parts; 2 tablespoons coarsely chopped toasted peanuts, to garnish

Servings: persons

½ cup chunky peanut butter
1 tablespoon freshly grated gingerroot
3 garlic cloves
18-¼ teaspoon red pepper flakes
1 tablespoon Thai fish sauce
1 tablespoon sugar
3 tablespoons fresh lime juice
1 ½ cups packed basil leaves
½ cup packed cilantro leaf
½ cup toasted sesame oil
12 lb sugar snap pea, strings removed
1 (8 7/8 ounce) packagejapanese udon noodles
12 lb cooked large shrimp
1 ½ cups sliced scallions, including green parts
2 tablespoons coarsely chopped toasted peanuts, to garnish

1
In the bowl of a food processor, combine the peanut butter, ginger, garlic, pepper flakes, fish sauce and sugar and pulse until finely chopped.
2
Do not overprocess.
3
Add the lime juice and pulse to blend.
4
Add the basil, cilantro and mint leaves and pulse until evenly chopped.
5
Scrape down the sides of the processor.
6
Pour the sesame oil through the feed tube, pulsing until the pesto is emulsified.
7
Scrape the pesto into a bowl and set aside.
8
Blanch the sugar snap peas in salted boiling water, drain, shock under cold water, then blot dry.
9
Cook the noodles according to the package directions, then drain and cool.
10
Combine the noodles, shrimp, sugar snap peas and scallions in a large bowl.
11
Pour the pesto over the mixture, turning to coat evenly.
12
Sprinkle the toasted peanuts over the top and serve.

7489

kcal

Calories

Fat

1448

Carbs

352

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ½ cup chunky peanut butter, 1 tablespoon freshly grated gingerroot, 3 garlic cloves, 18-¼ teaspoon red pepper flakes, and more.

Yes, Thai Noodle Salad With Shrimp and Sugar Snap Peas falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!