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–+ servings

Thai Pesto Noodles with Shrimp

Marla Hingley
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4

Ingredients
  

  • 8 oz rice stick noodles or Shirataki noodles for low carb
  • 1 lb shrimp
  • ½ head Boston or iceberg lettuce shredded

Pesto

  • ½ cup fresh cilantro packed
  • ½ cup fresh basil packed
  • 3 Tbsp natural peanut butter
  • 3 Tbsp oil
  • 2 Tbsp GF fish sauce
  • 2 cloves garlic minced
  • 1 tsp fresh ginger minced
  • ¼ tsp red chili flakes
  • Juice and zest of 1 lime
  • 2 tsp brown sugar omit for low carb

Instructions
 

  • Cook the noodles according to its package directions. Reserve ½ cup of pasta water.
  • To prepare the pesto, combine everything into a small food processor and pulse until combined. Set aside.
  • In a skillet, fry the shrimp in a bit of oil or water until cooked, about 3 minutes. Set aside.
  • Once noodles are tender, drain well and return back to pot. Add pesto and shrimp, gently tossing to completely coat. Remove from stove, and allow to cool for 5 minutes.
  • Just before serving, add the lettuce and gently toss to combine then serve immediately (you don't want lettuce to get too warm and start wilting).
  • Drizzle with more lime juice, and season with salt and pepper to serve.

Notes

Also great as a cold salad!
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