Friday, August 28, 2009
Peanut Noodles with Shrimp
Mark Bittman's Minimalist column in the New York Times this week was all about uses for the seemingly much-maligned (elsewhere) peanut butter. In my opinion, peanut butter is good with pretty much everything, you know? Bread, jelly, chocolate, cookies, brownies, pancakes, pasta, chicken, chicken soup, sauces, green beans, and especially a big glass of milk. In any case, tonight I made Bittman's recipe for peanut noodles with shrimp--a quick treat after a long week. The list of ingredients is fairly simple: peanut butter, rice noodles, shrimp, lime zest and juice, nam pla (fish sauce), sugar, garlic, chili peppers, carrots, and scallions. The final product was really really good, though I did add another spoonful of peanut butter as well as some grated fresh ginger, which I'm sure he meant to include. I also made a vegetarian version, using soy sauce instead of nam pla and tofu instead of shrimp. Doing so eliminated the quick and easy aspect of this recipe, but we were all happy, and full, in the end.