Ingredients
1 bunch of scallions
2 tbsp. corn oil
1 garlic clove, crushed
1 tsp. finely chopped gingerroot
1 lb. shrimp
1 red bell pepper
1 red chili, sliced and seeded
3 cups bean sprouts
2 tbsp. smooth peanut butter
4 tbsp. coconut milk
1 tbsp. soy sauce
1 tsp. brown sugar
9 oz. medium egg noodles
salt and pepper
Preparation
Thinly slice the scallions, reserving some slices to use as garnish. Heat the oil in a skillet over high heat. Add scallions, garlic, and ginger and stir-fry 2-3 minutes to soften. Add shrimp and fry until pink. Add the bell pepper and fry and fry for an additional 3-4 minutes. Add the chili and bean sprouts and fry for 2 minutes. Mix the peanut butter, coconut milk, soy sauce, and sugar together in a bowl, then stir into skillet. Meanwhile, cook the egg noodles in boiling salted water for 4 minutes, or according to the package directions. Drain and stir into the skillet, tossing to mix evenly. Season to taste with salt and pepper. Sprinkle with the reserved scallions and serve.
