Ingredients

The following ingredients have 6 Servings
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup water
  • 3 tablespoons sesame oil
  • 3 tablespoons honey
  • 3 tablespoons rice vinegar
  • 1 tablespoon fresh lime juice
  • 3 cloves garlic (finely minced)
  • 1/2 tablespoon freshly grated ginger
  • 1/4 cup hoisin sauce
  • 3 tablespoons peanut butter or tahini
  • 1 1/2 pounds shrimp (peeled and deveined)
  • 12 ounces rice noodles
  • Grated carrots (chopped green onions, chopped peanuts, chopped cilantro, chopped red pepper for topping)

Instruction

  • Prepare the rice noodles according to package directions by soaking in hot water.
  • For the sauce, whisk together the soy sauce, water, sesame oil, honey, vinegar, lime juice, garlic, ginger, hoisin and peanut butter. Set aside.
  • Heat a large, nonstick skillet over medium heat. Pat the shrimp dry and season them on both sides with salt and pepper. Cook the shrimp with about 1/3 cup of the sauce until they are bright pink and cooked through, flipping once or twice, about 3-4 minutes. Scoop the shrimp and sauce onto a plate and set aside.
  • Drain the noodles and add them to the hot skillet with the rest of the sauce. Cook over medium heat, tossing the noodles with the sauce, about 3-4 minutes until the noodles have soaked up a lot of the sauce and become even more tender.
  • Add the shrimp and heat through.
  • Serve the noodles and shrimp with the grated carrots, chopped green onions, chopped peanuts, chopped cilantro, and chopped red pepper. I let everyone at the table add their own toppings to the noodles. Serve warm or at room temperature.