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Ingredients

1 tablespoon vegetable oil ¾ white onion, chopped 4 cloves garlic ½ teaspoon red pepper flakes 1 pound frozen shrimp, thawed 2 (14.5 ounce) cans fire-roasted diced tomatoes 2 tablespoons creamy peanut butter 1 teaspoon red chile paste, or more to taste 1 (8 ounce) package wide rice noodles hot water to cover ¼ cup chopped fresh cilantro, or to taste ¼ cup Greek-style yogurt, or to taste ¼ cup chopped peanuts, or to taste

Nutrition Info

513.6 calories carbohydrate: 66.3 g cholesterol: 175.4 mg fat: 14.7 g fiber: 4.4 g protein: 27.5 g saturatedFat: 3.1 g servingSize: - sodium: 990 mg sugar: 7.9 g transFat: : - unsaturatedFat: : -

Heat vegetable oil in a large pan or skillet over medium heat, saute onion, garlic, and red pepper flakes until garlic is slightly browned, 2 to 3 minutes. Add shrimp, cook and stir until shrimp begin to firm, about 5 minutes.
Stir tomatoes, peanut butter, and red chile paste into shrimp mixture, bring to a boil. Reduce heat and simmer until sauce thickens, about 20 minutes.
Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
Divide noodles among serving plates, top with shrimp sauce. Garnish each serving with cilantro, yogurt, and peanuts.

4 servings

An unusual Thai-inspired combination that tastes great!