Step 1

Bring a large pot of salted water to a boil. Cook the brown rice noodles for 4 minutes. Drain, rinse under cold water, and set aside. Meanwhile, add the shrimp to a small bowl. Sprinkle the granulated garlic and a pinch of salt over top. Toss to combine and set aside.

Step 2

Heat a 12” stainless steel skillet over medium heat. Add enough olive oil to coat the bottom. Add the red pepper. Cook for about 6 minutes, stirring often. Add the shallots and fresno pepper. Reduce the heat to medium-low. Cook for another 8 minutes or so until caramelized and tender, adding more oil if needed.

Step 3

Add the garlic, ginger, and a pinch of salt. Continue to cook for another minute. Whisk in the sambal oelek, tomato paste, peanut butter, and coconut milk. Once combined, bring the sauce to a simmer over medium-high heat. Then, reduce the heat to medium-low and simmer for about 5 minutes.

Step 4

Meanwhile, heat a 12” cast-iron skillet over medium-high heat. Add enough oil to coat the bottom. Once hot, sear the shrimp in an even layer until slightly charred and cooked through, about 2 minutes per side. Transfer a large spoonful of sauce plus the juice of 1 lime to the skillet and toss to coat the shrimp.

Step 5

Add the noodles to the sauce. Add the juice of the remaining lime. Toss to coat and heat the noodles. Taste and season with salt if needed.

Step 6

Plate the noodles with the shrimp over top. Garnish with the roasted peanuts, chives, basil leaves, and freshly cracked black pepper.