NEW ORLEANS —
Spicy Thai Noodle Bowls
2 Tbsp. sesame oil
2 carrots, julienned
1 can bamboo shoots, sliced
1 tsp. fresh grated ginger
1 red bell pepper, thinly-sliced and halved
3 garlic cloves, minced
14 oz. rice noodles
1/4 cup + 2 Tbsp. smooth peanut butter
1/4 cup + 2 Tbsp. low-sodium soy sauce
3 Tbsp. honey
3 Tbsp. rice vinegar
3 tsp. Sriracha
1/4 tsp. crushed red pepper flakes
1/2 – 1 cup blanched peanuts, unsalted
4 green onions, diced
cilantro leaves, chopped
1 lb. shrimp, peeled and deveined (optional)
Fill a medium-sized pot with water and bring to a boil. Toss in the noodles and cook according to the instructions on the package, usually about 4-6 minutes depending on thickness. Rinse the noodles under cold water and drain completely before setting aside for later.
While the noodles are cooking, put the sauce together. In a bowl, combine together the peanut butter, soy sauce, honey, rice vinegar and Sriracha. Whisk well to combine.
Add the oil to a wok placed over medium heat and allow the oil to warm up. Toss in the carrots, bamboo shoots and ginger, and stir-fry for about 5 minutes.
Add in the garlic and the bell pepper to the wok and cook for another 2 minutes.
Add the sauce to the wok, give everything a good stir, and allow the sauce to heat up for about 2 minutes.
Add in the noodles, peanuts, green onions, pepper flakes and cilantro, then give everything a good toss to combine.
Cook for anywhere from 1-5 minutes, until the noodles are heated throughout.
Note: If using shrimp add to pan after garlic and bell pepper.
