In the mood for Thai food? This isn't a quick and easy recipe...but it's worth the wait! I have added tofu chunks for extra protein and you may also add a bit more chili paste to make it even more spicy!
Bring a large pot of salted water to a boil. Meanwhile in a mini chopper or small food processor, combine the peanut butter, ginger, soy sauce, rice vinegar, chili paste, and 1 tsp. oil. Process, scraping the sides as needed, until mostly smooth.
Heat the remaining 2 tsp. oil in a large skillet over medium-high heat. When the oil is very hot, add the shrimp and stir frequently until they start to look pink on both sides and opaque in the middle, 2-4 minutes. Transfer to a large bowl. Reduce the heat to medium, add the garlic, and cook until softened and lightly golden, about 30-60 seconds. Pour 1/2 cup water into the pan and stir to loosen any browned bits on the bottom of the pan. Pour the water and the garlic into the peanut butter puree and process to blend until smooth.
Cook the noodles in the boiling water just till tender. Stir in the spinach and blanch until it softens, about 30 seconds. Drain the noodles and spinach and transfer to the bowl with the shrimp. Pour the sauce over the noodles and toss. Garnish with the scallion and serve immediately. Serves 3-4.
1/4 cup smooth peanut butter
1 inch chunk fresh ginger, peeled and thinly sliced
2 T. soy sauce
1 T. rice vinegar
1/4 tsp. chili paste or hot sauce
1 T. vegetable oil
1 pound large shrimp, peeled and deveined
1 clove garlic
9 oz. fresh (or dried) Chinese egg noodles (or thin spaghetti)
10 oz. fresh spinach, thick stems removed,washed and dried
Green part of 1 scallion, thinly sliced for garnish