fresh thai peanut stir fry

20 Apr

gluten-free thai noodle stir-fryThe “fresh” in this recipe refers to all the vegetables and the noodles! We discovered Mandarin Fresh Rice Noodles at Superstore in the deli department, and used about 2/3 of a 908g package.

cooked shrimp, thawed (12 –  15 per person)
600 g fresh rice noodles
1 red pepper, slivered or chopped
1 yellow pepper, slivered or chopped
6 – 8 bulbs baby bok choy
2 tsp minced garlic, divided
2 – 3 tbsp San-J Gluten-Free Peanut Sauce
2 – 3 tbsp Gluten-Free Hoisin Sauce
crushed peanuts
lime wedges

Separate and rinse bok choy thoroughly. Roughly chop, separating white bulbs from the green leafy ends. Chop yellow and red peppers. Heat 1 tbsp oil in a large pan or wok with 1 tsp garlic. Stir-fry peppers and white portions of the bok choy bulbs until beginning to soften. Add green leaves and fresh noodles. Toss with hoisin and peanut sauce. Heat through.

Meanwhile, heat shrimp in a small pan and drain excess moisture. Toss with a little more oil and remaining garlic. Combine noodles and vegetables with shrimp and serve. Top with fresh lime wedges and crushed peanuts. Add more peanut sauce if you like it spicier.


2 Responses to “fresh thai peanut stir fry”

  1. Pam K May 3, 2011 at 11:05 am #

    We’ve been on a thai kick lately so I’m totally adding this! Thanks 🙂

  2. Laura M. June 24, 2011 at 9:54 pm #

    Mmmmm looks amazing! I will be cooking this soon 🙂

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