Peanut Shrimp With Bok Choy and Rice Noodles

“This one dish meal has it all - sweet, salty, crunchy and smooth. This recipe definitely has a Vietnamese influence and is just so tasty. From a local grocery store's magazine, please try to use low sodium ingredients. Enjoy!”

Ingredients Nutrition

  • 1 lime, zested and cut in half
  • 13 cup chicken broth
  • 14 cup smooth peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon toasted sesame oil, divided
  • 2 teaspoons vegetable oil
  • 2 carrots, peeled and thinly sliced diagonally
  • 3 cups bok choy, coarsely chopped
  • 12 lb medium to large white shrimp (thawed if frozen)
  • 12 cup cilantro, chopped (or parsley if you detest cilantro like I do!)
  • 12 lb rice noodles, medium width


  1. Juice half the lime and slice the other half into 4 wedges and reserve. Blend the broth, peanut butter, 1 teaspoon of lime zest and lime juice, soy sauce, ginger and 2 teaspoons sesame oil until smooth. Set aside.
  2. Heat oil in a large, nonstick skillet over medium-high heat. Add the carrots; stir-fry for 3 to 4 minutes. Add the bok choy and shrimp; stir-fry for 2 minutes or until shrimp are opaque and vegetables are tender-crisp. Stir in the peanut butter mixture and cilantro or parsley. Toss until heated through.
  3. Meanwhile, cook the rice noodles according to package directions; toss with remaining sesame oil.
  4. Serve the stir-fry over rice noodles. Garnish with reserved lime wedges, if desired.

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