Thai Peanut Noodles with Shrimp

A while back I made a peanut dipping sauce that I could not stop eating.  Looking for a quick dinner the other night I thought shrimp and noodles would be a great idea and this peanut sauce came to mind. It's a pretty quick meal once you get the sauce ingredients ready and I really enjoyed it.  I was even surprised my son and daughter enjoyed it so much.  My husband is on the fence about savory peanut sauces... but he ate a plate of the noodles as well.  Now this isn't a dish if you don't like savory peanut sauces...but if you are... you will definitely want to dive into this creamy bowl.

Ingredients:
1lb of pasta noodles (I used whole grain linguine)
1lb of cleaned shrimp
2 cloves of garlic grated or finely minced
1 inch of ginger grated
red chili flakes to taste
1 bunch of green onions/scallions chopped
crushed peanuts (optional)

Peanut Sauce:
1/2 can (15oz) coconut milk
1/2 cup of creamy peanut butter (I used Jiff)
1/2 cup chicken broth
1-2 Tbs of brown sugar
2-3 tsp toasted sesame oil
2-3 Tbs of soy sauce
1-2 Tbs of fish sauce
1 Tbs of rice wine vinegar
1-2 Tbs of sriracha sauce (optional)
2 small handfuls of Thai basil leaves torn (you can substitute regular basil)

Directions:  1st cook noodles 2 minutes shy of your desired tenderness in well salted water. Drain and set aside.

 Heat a wok with 1 Tbs of canola oil. Add ginger/garlic and red chili flakes and fry for a few seconds without burning.   Next add cleaned shrimp and the whites of the green onions. Saute for a few minutes.

Add all the ingredients for the peanut sauce and bring to a simmer.  Then add half of the green onion tops and the Thai basil leaves.  Taste for seasoning.  Add more fish sauce or soy sauce for salt flavor.

 Add the drained pasta and cook with the sauce for 2-3 more minutes to finish cooking off the pasta.  Taste again for seasoning. Garnish with more of the green onion tops and crushed peanuts.  Eat hot or warm. Enjoy.

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