Ingredients
- 1 tablespoon vegetable oil
- ¾ white onion, chopped
- 4 cloves garlic
- ½ teaspoon red pepper flakes
- 1 pound frozen shrimp, thawed
- 2 (14.5 ounce) cans fire-roasted diced tomatoes
- 2 tablespoons creamy peanut butter
- 1 teaspoon red chile paste, or more to taste
- 1 (8 ounce) package wide rice noodles
- hot water to cover
- ¼ cup chopped fresh cilantro, or to taste
- ¼ cup Greek-style yogurt, or to taste
- ¼ cup chopped peanuts, or to taste
Why This Recipe Works
Helpful Cooking Tips
- Use fresh garlic and ginger to enhance the sauce’s depth of flavor.
- Toast the peanuts before chopping to bring out their nuttiness and add extra crunch.
Step 1
Lightly heat some vegetable oil in a large pan over medium heat. Toss in the chopped onion, garlic, and a pinch of red pepper flakes, cooking everything until the garlic turns a light golden color, about 2 to 3 minutes. Add the shrimp to the pan and cook, stirring occasionally, until they start to firm up—this should take around 5 minutes.
Step 2
Stir in the tomatoes, peanut butter, and red chile paste. Bring the mixture to a gentle boil, then lower the heat and let it simmer until the sauce thickens nicely, which usually takes about 20 minutes.
Step 3
While the sauce is cooking, place the rice noodles in a big bowl and pour hot water over them. Let them soak until they’re soft, about 15 minutes, then drain and give them a good rinse.
Step 4
To serve, divide the noodles onto plates and spoon the spicy peanut shrimp sauce on top. Finish each plate with a sprinkle of fresh cilantro, a dollop of yogurt, and some crunchy peanuts for a little extra texture and flavor.
