- 2/3 cup (5-fluid-ounce can)
- Carnation Evaporated Milk
- 1/3 cup smooth or chunky peanut butter
- 1 tablespoon soy sauce
- 1/4 teaspoon ground ginger
- 8 ounces dried, thin rice noodles*
- 1/4 cup water
- 1/4 cup granulated sugar
- 2 tablespoons ketchup
- 1 1/2 tablespoons soy sauce
- 1 large fresh lime, cut into wedges, divided
- 1/8 teaspoon ground cayenne pepper
- 2 tablespoons vegetable oil
- 6 ounces small shrimp, peeled and deveined, or 1 boneless, skinless chicken breast, cut into small pieces
- 2 garlic cloves, finely chopped
- 1 large egg, beaten
- 2 cups (about 4 ounces) fresh bean sprouts
- 1 bunch green onions, sliced (about 3/4 cup), divided
- 1/2 cup chopped peanuts, divided
- Place evaporated milk, peanut butter, soy sauce and ginger in blender; cover. Blend 30 seconds or until smooth. Set aside. Makes 1 cup.
- Soak rice noodles 30 minutes in hot tap water; drain. Noodles will be flexible but not soft.
- Combine water, sugar, ketchup, soy sauce, juice of 1 lime wedge (1 teaspoon) and cayenne pepper in small bowl.
- Heat oil in large, non-stick skillet over medium-high heat. Add shrimp and garlic; cook, stirring occasionally, 3 minutes or until shrimp turn pink. Stir in noodles, stirring quickly to keep from sticking. Pour ketchup mixture over noodles; cook 2 minutes or until sauce is absorbed, stirring constantly.
- Push noodles to side of skillet. Add egg to skillet, stirring until cooked. Stir in bean sprouts, 1/2 cup green onions and 1/4 cup peanuts until mixed.
- Mound mixture on large serving plate. Pour 1/2 cup peanut sauce down center of noodles and sprinkle with remaining green onions and peanuts. Squeeze 2 lime wedges over noodles and garnish with additional wedges. Serve with remaining peanut sauce.
*Note: If rice noodles are not available, 8 ounces dried linguine, prepared according to package directions, can be substituted.
source: Family Features
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