Peanut Thai Scallops with Vegetables and Noodles
Peanut Thai Scallops, Vegetables and Noodles
This fast and easy Thai recipe using rice noodles is scrumptious! The yummy peanut sauce is tangy and a bit spicy, combined with colorful vegetables and scallops... or protein of your choice. Once everything is chopped, it makes for a quick, tasty dinner!
Peanut Thai Scallops, Vegetables and Noodles
Yield: 4 - 6 servings
Ingredients:
1-pound bay scallops (Medium shrimp or cubed chicken is great too)
Olive or cannola oil
1/2-pound rice noodles, soba noodles or thin spaghetti
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
3 cups broccoli florets
1/2 red pepper, thinly sliced and halved
1/2 orange or yellow pepper, thinly sliced and halved
Sauce:
1/3 cup creamy peanut butter
1/3 cup soy sauce
1/3 cup rice vinegar
1 – 2 teaspoons Sriracha (or red pepper chili sauce)
1 teaspoon Tamarind
3 – 4 tablespoons roasted peanuts
Garnish: Extra roasted peanuts, fresh cilantro leaves
Equipment needed:
Cutting board
Chef knife
Liquid and dry measuring cups
Measuring spoons
Wok or extra-large skillet
Medium mixing bowl
Wire whisk
Rubber or bamboo spatula
Large saucepan and strainer for noodles
This recipe is so good and so easy! Very versatile too, as you can swap out the shellfish for chicken and alter the vegetables depending on what you prefer. I started playing with versions of this recipe when I was looking for a recipe using peanut butter to get my hubby to like Thai food. He enjoys Pad Thai and anything with noodles, so this recipe was born. Kind of a combo Pad Thai with peanut sauce! I love shellfish, so bought a pound of scallops on sale and added them. Have made it with chicken as well and just as tasty! If you’re not fond of broccoli, I have added carrots, green beans or cauliflower too. The sauce is super simple to combine and gives the noodles such a wonderful flavor. If you like peanuts... this is the dish for you. Just get out your board, chef knife and wok and let’s make dinner!
First step is to prep the meat you are going to use. For scallops, they need to be dry in order to sear and fry, otherwise they just steam in the excess liquid. To dry them out, place the scallops between two double thicknesses of paper toweling and press to absorb the moisture. Heat the wok or large skillet over medium high heat for 3 – 5 minutes. Drizzle about 2 tablespoons of olive or cannola oil in the wok and place scallops on hot surface. Cook for 4 minutes and turn over to cook on the other side for another 4 minutes. Remove the scallops onto a platter and set aside. If using shrimp or chicken, saute them the same way as the scallops in an oiled wok until shrimp are mostly white (~ 5 – 6 minutes) or chicken no longer pink (~8 – 10 minutes). You will also need to start the water to boil for the noodles, as you will be adding these as soon as the broccoli is ready. I use rice noodles which cook rather quickly, but making sure the water is almost boiling at this point is helpful in managing the prep time.
Next step is to stir fry the vegetables, so start with the aromatic onions and garlic. Add another 2 tablespoons of oil into the hot wok followed by the onions and garlic. Stir fry for about 5 minutes. Add the broccoli and sliced peppers and continue cooking and stirring unit the broccoli is bright green in color and tender crisp in texture, ~ 6 – 7 minutes. As the veggies are cooking, it’s time to cook the noodles and prepare the peanut butter sauce. Rice noodles take about 6 – 7 minutes to soften. If using another variety, check the packaging to gage when to place them in the boiling water. In a small bowl, combine the sauce ingredients and stir with a wire whisk until smooth. Doesn’t the sauce smell amazing? Take a taste ... if you prefer it spicier, now is the time to add a bit more Sriracha.
Last step and dinner is ready! Drain the noodles and place on top of the cooked veggies. Next add the sauce on top and stir gently with the spatula until all the noodles and veggies are sauce covered! Add back the scallops and continue to stir and cook over medium high heat for another 3 – 4 minutes. Steaming hot and smelling scrumptious? Plate up your dinner, grab a pair of chop sticks... or a fork if you’re not adventurous. Enjoy!!