Chef Joel & Jenn: Thai Peanut Curry Noodle Stir Fry with Shrimp
A week ago we started shopping for all of our groceries at Whole Foods. This marks week two and so far so good. We haven't seen a substantial raise in our cost of groceries. We usually just buy for the week ahead and so far the prices for what we normally buy is pretty comparable. We've noticed a slight uptick in quality as well and just outright enjoy the shopping experience at Whole Foods. This is also the second week in a row that we've taken a recipe from my new cookbook, Dinner for Two.
This week we did a Thai Peanut Curry Noodle Stir Fry recipe and added in shrimp for good measure. The recipe itself was much easier then the Pork Chops from a week ago but used some products we haven't cooked with before. Mainly rice noodles. Sort of odd how you "cook" those. Just throw them in hot tap water and let them sit for fifteen minutes. After that you're done. The sauce was peanut based so we used peanut butter, red curry paste, and coconut milk. While Jenn was mixing the sauce together I cooked the onion and garlic for a couple minutes and then scrambled some eggs on top of it. At the end we combined the "cooked" noodles, the sauce, the already cooked shrimp and sauce together. Mix it all up and like that you have the Thai Peanut Curry Noodle Stir Fry with Shrimp.
I think it came out as well as it could have. It was way to peanut butter heavy. It needed more garlic, more curry paste, and maybe even some more coconut milk. It wasn't bad at all and both Jenn and I finished a complete serving of it. We even made some Whole Foods frozen vegetable egg rolls as a side which were good. The one saving grace of this meal was the shrimp. Without it I think we might have gotten bored of the stir fry after a while. Needless to say this was a good recipe to try but this won't be making the rotation anytime soon.
Because this recipe came from a cookbook I'm not going to post the recipe. If you want it you should buy the book Dinner for Two.