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Fill a large bowl with ice and water to create an ice bath then set aside. Bring a large pot of water to a boil. Add a generous dash of salt then add shrimp and cook through - 2 minutes or so. Transfer shrimp to ice bath then let cool completely. Drain then refrigerate until ready to use.
Refill pot with water then bring to a boil. Add rice stick noodles then cook until al dente, stirring often. Carefully remove 1/2 cup boiling water before draining noodles. Rinse under cold water then return to pot, cover with cold water, and set aside.
Add ingredients for peanut sauce to a bowl then whisk until smooth. Add additional Tablespoons hot water if necessary until sauce reaches a drizzling consistency - if it’s too thick the dish will be gloopy, but if you add too much water the sauce won’t stick to the noodles. I found 1/3 cup water was the perfect amount.
Drain noodles well then return to pot, add desired amount of sauce, and toss to coat. Divide between four bowls then top with cooked shrimp, spiralized vegetables, fresh herbs, and minced peanuts, and then serve.