Categories: Pasta- Pasta Sauce- Pizza
Ingredients
- 1 2-inch piece ginger, peeled
- 1 large clove garlic
- 2-3 limes
- 1 red chili
- 3 scallions
- 1/2 small bunch fresh cilantro
- 1/2 cup crunchy peanut butter
- ` 8oz. pkg. instant rice noodles
- 8 oz. snap peas, cut into thirds
- 1 lb. medium cooked, peeled and deveined shrimp (thawed if frozen), tails removed
- 1 large mango, cut into 1/2-inch pieces
- Chopped peanuts and lime wedges, for serving
Directions
- Working over a large bowl, finely grate the ginger, garlic and zest from 2 of the limes. Squeeze in 1/4 cup lime juice (you may need 3 limes).
- Finely chop 1/3 of the chili, the white part of the scallions and cilantro stems (reserve the green ends of scallions and cilantro leaves). Add them to the bowl along with the peanut butter and 1/3 cup warm water and whisk to combine.
- Place the rice noodles and snap peas in a large bowl. Cover with boiling water and let sit for 3 minutes. Drain and run under cold water to cool. Transfer to the bowl of dressing.
- Meanwhile, thinly slice the green parts of the scallions and the remaining 2/3 of the chili. Add to the noodle mixture along with the shrimp, mango and cilantro leaves and toss to combine. Serve with peanuts and lime wedges, if desired.