Sesame Thai Noodles With Shrimp

Name: Sesame Thai Noodles With Shrimp
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 Hearty Portions, 4 serving(s)
Ingredients: 283.49 g sesame noodles (try to get sesame noodles if possible, they really make the dish); 473.18 ml shrimp (I used large, peeled and tails off); 14.79 ml olive oil; 4.92 ml kosher salt; 4.92 ml ground black pepper; 4.92 ml lime juice; 1 red pepper, cut in thin strips; 118.29 ml grated radish, as a garnish; 4.92 ml olive oil; 354.88 ml cilantro, chopped fine; 177.44 ml chicken broth; 59.16 ml lime juice (use fresh); 59.16 ml soy sauce; 29.58 ml fresh ginger; 19.71 ml sugar; 9.85 ml sesame oil, dark; 9.85 ml vegetable oil; 4.92 ml red pepper flakes; 29.58 ml garlic

Submitted by SarasotaCook

"This is a great Thai flavor, although it may not be traditional, but to me it still adds all the same flavors of the lime, garlic, and heat from the red pepper. This is NOT a saucy dish but lighter in calories... but still has tons of flavor. If you don't want to use shrimp for this you could easily substitute chicken. The sesame noodles to me are key, it really makes the difference, but you could use vermicelli or spaghetti if need be. I found my sesame noodles right in my local grocer."

Download

photo by SarasotaCook

Ready In:: 50mins
Ingredients:: 19
Yields:: 4 Hearty Portions
Serves:: 4

ingredients

Salad
283.49 g sesame noodles (try to get sesame noodles if possible, they really make the dish)
473.18 ml shrimp (I used large, peeled and tails off)
14.79 ml olive oil
4.92 ml kosher salt
4.92 ml ground black pepper
4.92 ml lime juice
1 red pepper, cut in thin strips
118.29 ml grated radish, as a garnish
4.92 ml olive oil
Sauce
354.88 ml cilantro, chopped fine
177.44 ml chicken broth
59.16 ml lime juice (use fresh)
59.16 ml soy sauce
29.58 ml fresh ginger
19.71 ml sugar
9.85 ml sesame oil, dark
9.85 ml vegetable oil
4.92 ml red pepper flakes
29.58 ml garlic

directions

Shrimp -- In a large baggie, mix the olive oil, salt, pepper, lime juice and shrimp and marinate for about 1-2 hours, no more.
Sauce -- To a food processor, add all the ingredients and puree until well blended. This can also be done in a blender. Just set to the side.
Pasta -- make the pasta according to directions. Use plenty of salt in the water and boil the pasta. Once done, drain well, return to the pot to dry out slightly not over heat and just cover on the side to keep warm.
Shrimp -- as the pasta cooks, cook the shrimp. A medium saute pan on medium heat add the olive oil and then cook the shrimp 1-2 minutes per side until pink and the shrimp begin to curl. It doesn't take long.
Salad -- Add the cooked shrimp to the pasta, and then the sauce. Toss well and garnish with the fresh radishes and maybe sound ground black pepper.
A light version of Thai flavors without all the calories. Enjoy!

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

SarasotaCook

Sarasota, Florida

Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.

View Full Profile