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Pineapple Shrimp Noodle Bowls recipe | Epicurious.com

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Number of Servings:

Ingredients:

  1. 12 - oz. pad Thai–style rice noodles
  2. 1 - lb. large shrimp
  3. 12 - oz. (1") fresh pineapple cubes (about 2 cups; from 1/2 pineapple)
  4. 1 - tsp. kosher salt
  5. 2 - Tbsp. soy sauce or tamari
  6. 1 - Tbsp. freshly grated ginger
  7. 2 - Tbsp. vegetable oil
  8. cups - pineapple juice
  9. 1 - Tbsp. chili-garlic sauce, such as Huy Fong
  10. 1 - cup basil leaves, plus more for serving
  11. 2 - mini seedless cucumbers, thinly sliced
  12. 1/2 - small red onion, very thinly sliced crosswise
  13. 1/2 - cup salted roasted peanuts, coarsely chopped
  14. - lime wedges for serving

Directions:

Cook rice noodles according to package directions.

Meanwhile, toss shrimp and pineapple in a large bowl; season with salt. Add soy sauce and ginger and toss again to coat.

Heat oil in a large nonstick skillet over medium-high. Using tongs, pluck out just the pineapple and cook, stirring often, until well browned on all sides, 5–6 minutes. Transfer to a plate. Add shrimp to same skillet and cook over medium-high heat, stirring often, until pink and opaque, 3–4 minutes. Transfer to plate with pineapple.

Cook pineapple juice and chili-garlic sauce in same skillet over medium-high heat, scraping up browned bits with a rubber spatula or wooden spoon and stirring occasionally, until reduced by half and slightly syrupy, 12–16 minutes. Remove from heat. Stir in pineapple-shrimp mixture and 1 cup basil.

Divide rice noodles among bowls. Spoon pineapple-shrimp mixture over noodles and drizzle with extra sauce. Top with cucumbers, onion, peanuts, and more basil. Serve with lime wedges alongside for squeezing over.

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