Creamy, tangy and full of crunch this Peanut Noodle Dish is really a one pot wonder.  One of the few peanut sauces I’ve liked, that didn’t require cooking!

• 2 servings of rice noodles
• 1 pound shrimp, peeled and deveined
• vegetables, such as :
• 1 carrot, peeled and shredded
• ½ pound snow peas, ends trimmed and shredded
• broccoli
• cauliflower
• sweet coloured peppers
• onions
• garlic

Peanut Sauce:

• 2 tablespoons grated ginger
• 2 cloves garlic, grated
• 1 cup creamy peanut butter
• 1/2 cup cilantro, chopped fine
• ¼ cup soy sauce
• 2 tablespoons lime juice
• 2 teaspoons brown sugar
• 1 teaspoon chili flakes (optional）
• 1/2 cup of chicken stock
• Toppings:
• chopped cilantro
• chopped peanuts
• toasted sesame seeds
• lime wedges
• sriracha sauce (optional)

DIRECTIONS

• Mix ginger, garlic, peanut butter, soy sauce, lime juice, brown sugar, chicken stock and chili flakes in a bowl, puree and set aside.
• Soak rice noodles in very hot water until just al dente, drain and set aside.
• Remove the ingredients from heat and drain with a colander.
• In saute pan, stir fry vegetables until just crisp tender.  Remove and stir fry prawns just until plump and tender.  Be careful not to overcook them – that can happen in the blink of an eye.

Return all ingredients to saute pan and stir to mix.  Add in enough noodles just to get the balance right.

• Pour the peanut sauce over the noodles and mix well.
• Top with cilantro, peanut, sesame seeds and lime wedges to serve.