Coconut-Lime Shrimp Noodles

Coconut-Lime Shrimp Noodles
Makes 4
Prep 10 m
Cook 12 m


  1. 1 of 1 Bring a pot of salted water to a boil. Cook 1 pkg (8 oz) brown rice pad thai noodles (such as Annie Chun's) according to pkg directions (about 5 minutes). Drain, rinse with cold water and drain again. In a large skillet, heat 1 tbsp extra-virgin olive oil over medium. Add 1 thinly sliced shallot and 3 sliced cloves garlic. Cook 2 minutes. Whisk in 1 can coconut milk, 2 tbsp fish sauce, 2 tbsp brown sugar, 2 tbsp lime juice and 1 tbsp balsamic vinegar. Bring to a simmer and cook 2 minutes. Stir in 1 lb raw peeled and deveined shrimp and 8 oz sugar snap peas, halved on the bias. Simmer 2 to 3 minutes, until shrimp are cooked. Stir in cooked noodles, 3/4 cup chopped fresh basil, 1/3 cup chopped fresh mint and 1 tbsp lime juice.
Nutrition Information for Coconut-Lime Shrimp Noodles
Servings Per Recipe: 4
Per Serving: 19 g Fat, total, 410 kcal cal., 800 mg sodium, 8 g sugar, 19 g pro., 14 g sat. fat, 44 g carb., 5 g fiber

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