THAI LIME SHRIMP & NOODLES
The flavors just keep popping in this quick dinner! Use as much lime zest and chili paste as you like. My family is into spicy foods, but I kept the heat moderate in this version. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place the first five ingredients in a blender; cover and process until blended. Remove 1 tablespoon mixture; toss with shrimp., Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add half of the shrimp mixture; stir-fry 2-4 minutes or until shrimp turn pink. Remove from pan; keep warm. Repeat with remaining oil and shrimp mixture., Add broth, coconut milk, salt and remaining basil mixture to same pan. In a small bowl, mix cornstarch and water until smooth. Stir into broth mixture. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in lime zest., Drain pasta; add pasta and shrimp to sauce, tossing to coat.
Nutrition Facts : Calories 462 calories, Fat 17g fat (11g saturated fat), Cholesterol 141mg cholesterol, Sodium 874mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein.
THAI SHRIMP AND NOODLES
Make and share this Thai Shrimp and Noodles recipe from Food.com.
Provided by Karen From Colorado
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a 4 qt Dutch oven, bring a large amount of water to boil.
- Add pasta and cook 4 minutes.
- Add broccoli and cook 2 minutes.
- Add shrimp and cook 2 to 3 minutes or until pink.
- Meanwhile, in a bowl combine peanut butter and soy sauce.
- Stir in vinegar, sesame oil, chili oil, gingerroot, and garlic.
- Drain spaghetti mixture and return to pan.
- Add peanut butter mixture, green onions and nuts.
- Toss gently to coat.
Nutrition Facts : Calories 407.9, Fat 17.1, SaturatedFat 3.1, Cholesterol 95.5, Sodium 1248.6, Carbohydrate 42.4, Fiber 2.7, Sugar 3.2, Protein 25
THAI SHRIMP
Steps:
- Prepare rice noodles according to package instructions.
- Combine the lime juice, sugar, fish sauce and chili paste to make the Thai shrimp sauce. Pour Thai shrimp sauce into a 10-inch non-stick pan. Turn heat to medium high and bring to a boil. Add the shrimp, and reduce heat to medium low. Cook until shrimp is tender, about 3 to 4 minutes. Add cilantro to sauce. Taste and adjust seasonings, pour over noodles.
Nutrition Facts : Calories 309.5 calorie, Fat 2.2 grams, SaturatedFat 0.42 grams, Carbohydrate 46.2 grams, Fiber 0.75 grams, Protein 24.9 grams
COLD THAI NOODLES WITH SHRIMP
Make and share this Cold Thai Noodles With Shrimp recipe from Food.com.
Provided by PaulaG
Categories Thai
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a rolling bowl
- Add the spaghetti and cook as directed on package; rinse with cold water to cool.
- While the spaghetti is cooking, combine the pea pods, bell pepper, shrimp and peanut sauce in a large bowl.
- Add the cooked spaghetti; toss gently to mix and serve.
Nutrition Facts : Calories 169.9, Fat 1.5, SaturatedFat 0.3, Cholesterol 86.4, Sodium 85.8, Carbohydrate 22.7, Fiber 1.2, Sugar 1.1, Protein 15.4
THAI SHRIMP WITH EMERALD NOODLES
Recipe Source: Without Reservations by Joey Altman This dish is beautiful. The emerald sauce is like an Asian pesto and the noodles will taste best at room temperature. For a bit more color, thinly sliced red peppers and carrot can be added to noodles. The author of the recipe recommends grilling the shrimp with shell on for more flavor, so that's how I've written it, but feel free to use peeled shrimp if you think that's easier.
Provided by Brookelynne26
Categories Thai
Time 30m
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- Make the Emerald Sauce: Put all the the ingredients, except 1/4 cup of the peanuts, in a food processor or blender and pulse until the mixture is quite smooth. Stop occasionally to scrape the sides of bowl. Add the remaining peanuts and pulse just a few times to roughly chop and leave a little crunch to the sauce. Toss with noodles.
- Use immediately, or refrigerate up to 2 days.
- For the Shrimp: Preheat grill to medium hot. Use a serrated knife to to cut shrimp lengthwise along the back of the shell, stopping short of cutting all the way through, and devein. This will make shells pop off for easy eating.
- Put shrimp in a large bowl and add 1/4 cup mint, 1/4 cup cilantro, basil, chilies, olive oil, lime juice, fish sauce, garlic, sugar, and salt. Toss well to coat.
- Thread 3 shrimp onto each skewer through the head and tail end.
- Grill shrimp over medium-hot heat until cooked through, about 3-4 minutes per side.
- Use a fork to spiral noodles into a nest on the plate and crisscross 2 skewers on top. Garnish with remaining mint and cilantro.
Nutrition Facts : Calories 739.2, Fat 47.3, SaturatedFat 7.2, Cholesterol 63.8, Sodium 1563, Carbohydrate 60.1, Fiber 5.3, Sugar 9.3, Protein 22.1
THAI LIME CHICKEN & NOODLES
Tasty, fast & easy recipe by Donna Hay with a couple slight modifications. Even the cilantro naysayers in our house liked this :)
Provided by Debi9400
Categories Chicken
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- In a large covered pot, boil enough water to cover the noodles. Remove from heat and place noodles. Leave for about 10 minutes or until tender. Drain.
- Meanwhile:.
- Heat a non-stick frying pan over high heat. Add the oil, ginger, lemongrass chile and optional jalapeno and saute for 1 minute.
- Add the minced chicken and cook, stirring until cooked through. (about 6 or 7 minutes).
- Stir in the lime juice, fish sauce, cilantro, basil and onions.
- Serve over hot noodles with lime wedges to squeeze over top.
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QUICK SHRIMP THAI NOODLES STIR-FRY - EASY AND DELISH
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4.9/5 (7)Total Time 29 minsCategory Entree, Main CourseCalories 188 per serving
- Place water in a large pot and bring to a boil. Turn off the heat and let noodles soak for about 8-10 minutes or until firmly cooked. Drain and set aside.
- Meanwhile, combine lime juice, sugar, and teriyaki sauce in a small bowl and set aside. Heat oil over medium high heat in a large wok. Add the mushrooms and onions and let them cook for about 2 minutes, stirring almost constantly. Add the jalapeno, carrots, garlic, and basil and let them cook for about 30 seconds, stirring constantly.
- Add the shrimp and let cook for about 3-4 minutes or just until turning pink, stirring now and then. Stir in the the reserved lime/sugar/sauce mixture and then toss well the cooked, drained noodles. If desired, garnish the dish with sliced grape tomatoes. Enjoy our Shrimp Thai Noodles Stir-fry while still hot!
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