Thai Shrimp & Peanut Noodles with Cabbage & Shishito Peppers
Amanda Freitag

Thai Shrimp & Peanut Noodles

with Cabbage & Shishito Peppers

30 MIN
2 Servings
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From the Test Kitchen

Blue Apron is thrilled to partner with Chef and TV personality Amanda Freitag for six weeks, highlighting her love of classic, comforting dishes coupled with fun and easy-to-follow techniques.
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  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
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fresh
ingredients
Thai Shrimp & Peanut Noodles with Cabbage & Shishito Peppers
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • ½ lb Fresh Lo Mein Noodles (Previously Frozen)
  • 1 Lime
  • 2 Scallions
  • ½ lb Green Cabbage
  • 1 clove Garlic
  • 1 Tbsp Smooth Peanut Butter Spread
  • 2 Tbsps Soy Glaze
  • 3 Tbsps Roasted Peanuts
  • 1 Tbsp Yellow Curry Paste
  • 3 oz Shishito Peppers
time-saving
tips & techniques
Prepare the ingredients & make the sauce
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. Cut out discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. Zest the lime to get 1 teaspoon (or use the small side of a box grater). Quarter the lime. 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, combine the sliced cabbage, pepper pieces, and sliced white bottoms of the scallions. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, whisk together the peanut butter spread, soy glaze, the juice of 2 lime wedges, 2 tablespoons 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, if desired). Place in a separate bowl. Add the lime zest, garlic paste, and a drizzle of olive oil; stir to combine.

Cook the vegetables
2 Cook the vegetables

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared cabbage-pepper mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Wipe out then pan.

Cook the shrimp
3 Cook the shrimp

In the same, pan heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

Cook the noodles
4 Cook the noodles

Meanwhile, 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. 

Finish & serve your dish
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. Serve the remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the sauce
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. Cut out discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. Zest the lime to get 1 teaspoon (or use the small side of a box grater). Quarter the lime. 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, combine the sliced cabbage, pepper pieces, and sliced white bottoms of the scallions. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, whisk together the peanut butter spread, soy glaze, the juice of 2 lime wedges, 2 tablespoons 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, if desired). 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 1 tablespoon of olive oil on medium-high until hot. Add the prepared cabbage-pepper mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Wipe out then pan.

Cook the vegetables
Cook the shrimp
3 Cook the shrimp

In the same, pan heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

4 Cook the noodles

Meanwhile, 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. 

Cook the noodles
Finish & serve your dish
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. Serve the remaining lime wedges on the side. Enjoy!

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