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Thai Chicken & Curry-Peanut Noodles
with Carrots & Shishito Peppers
30 MIN
+$1.45/serving
4 Servings
From the Test Kitchen
The star of this dish is the umami-rich blend of soy glaze, creamy peanut butter spread, fresh lime juice, and yellow curry paste that we’re tossing together with tender lo mein, chicken, and vibrant veggies.
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NutritionPER SERVING
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Calories650 Cals (est.)
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fresh
ingredients
Title
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18 oz Tail-On Shrimp (Peeled & Deveined)
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1 lb Fresh Lo Mein Noodles (Previously Frozen)
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2 Tbsps Smooth Peanut Butter Spread
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1 Lime
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2 Scallions
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1 clove Garlic
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¾ lb Carrots
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6 oz Shishito Peppers
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⅓ cup Soy Glaze
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3 Tbsps Roasted Peanuts
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1½ Tbsps Yellow Curry Paste
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce
Fill a large pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the carrots; thinly slice on an angle. Roughly chop the peanuts. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Halve the lime crosswise. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the peanut butter spread, soy glaze, the juice of both lime halves, 1/4 cup of water, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. Place in a separate bowl. Add the lime zest, garlic paste, and a drizzle of olive oil; stir to combine.
2
Cook the vegetables
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions, sliced carrots, and pepper pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Transfer to a bowl. Wipe out then pan.
3
Cook the shrimp
In the same, pan heat a drizzle of olive oil on medium-high until hot. Add the prepared shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.
4
Cook the noodles
Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.
5
Finish & serve your dish
To the pot of cooked noodles, add the cooked vegetables, cooked shrimp, and sauce. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sliced green tops of the scallions and chopped peanuts. Enjoy!
1
Prepare the ingredients & make the sauce
Fill a large pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the carrots; thinly slice on an angle. Roughly chop the peanuts. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Halve the lime crosswise. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the peanut butter spread, soy glaze, the juice of both lime halves, 1/4 cup of water, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. Place in a separate bowl. Add the lime zest, garlic paste, and a drizzle of olive oil; stir to combine.
2
Cook the vegetables
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions, sliced carrots, and pepper pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Transfer to a bowl. Wipe out then pan.
3
Cook the shrimp
In the same, pan heat a drizzle of olive oil on medium-high until hot. Add the prepared shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.
4
Cook the noodles
Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.
5
Finish & serve your dish
To the pot of cooked noodles, add the cooked vegetables, cooked shrimp, and sauce. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sliced green tops of the scallions and chopped peanuts. Enjoy!
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