brown rice noodles tossed in a spicy sambal peanut sauce and topped with pan-roasted shrimp
¾ lb brown rice noodles
1 ½ lbs jumbo shrimp, peeled + deveined
1 tbsp granulated garlic
1 large red pepper, cored + very thinly sliced
2 shallots, thinly sliced
1 small red fresno pepper, thinly sliced
6 garlic cloves, minced
1 tbsp minced fresh ginger
3 tbsp sambal oelek chili sauce
2 tbsp tomato paste
2 tbsp creamy peanut butter
1 (13.5 fl oz) can coconut milk
¼ cup chopped roasted peanuts
2 tbsp minced chives
freshly cracked black pepper
Bring a large pot of salted water to a boil. Cook the brown rice noodles for 4 minutes. Drain, rinse under cold water, and set aside. Meanwhile, add the shrimp to a small bowl. Sprinkle the granulated garlic and a pinch of salt over top. Toss to combine and set aside.
Heat a 12” stainless steel skillet over medium heat. Add enough olive oil to coat the bottom. Add the red pepper. Cook for about 6 minutes, stirring often. Add the shallots and fresno pepper. Reduce the heat to medium-low. Cook for another 8 minutes or so until caramelized and tender, adding more oil if needed.
Add the garlic, ginger, and a pinch of salt. Continue to cook for another minute. Whisk in the sambal oelek, tomato paste, peanut butter, and coconut milk. Once combined, bring the sauce to a simmer over medium-high heat. Then, reduce the heat to medium-low and simmer for about 5 minutes.
Meanwhile, heat a 12” cast-iron skillet over medium-high heat. Add enough oil to coat the bottom. Once hot, sear the shrimp in an even layer until slightly charred and cooked through, about 2 minutes per side. Transfer a large spoonful of sauce plus the juice of 1 lime to the skillet and toss to coat the shrimp.
Add the noodles to the sauce. Add the juice of the remaining lime. Toss to coat and heat the noodles. Taste and season with salt if needed.
Plate the noodles with the shrimp over top. Garnish with the roasted peanuts, chives, basil leaves, and freshly cracked black pepper.