Country: Singapore Servings: Serves 4

Ingredients

• Rice vermicelli noodles – 200 g / 7 oz
• Peanut butter – 1/2 cup / 130 g
• Coconut milk – 1 cup / 240 ml
• Soy sauce – 2 tbsp / 30 ml
• Sugar – 2 tbsp / 24 g
• Chili paste – 1 tbsp / 18 g
• Garlic, minced – 3 cloves
• Lemongrass, finely chopped – 1 stalk
• Shrimp, peeled and deveined – 200 g / 7 oz
• Bean sprouts – 100 g / 3.5 oz
• Water – 1/2 cup / 120 ml
• Salt – to taste
• Ground peanuts – 1/4 cup / 30 g

Instructions

1. Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
2. In a saucepan, combine peanut butter, coconut milk, soy sauce, sugar, chili paste, garlic, and lemongrass. Cook over medium heat until smooth, about 5 minutes.
3. Add water to the sauce and continue to cook, stirring occasionally, for another 3-4 minutes until slightly thickened.
4. In a separate pan, sauté the shrimp with a pinch of salt until cooked through, about 3 minutes per side.
5. In a large bowl, combine the cooked noodles, shrimp, and bean sprouts. Pour the satay sauce over and toss to combine.
6. Serve garnished with ground peanuts.

Substitutions

• Peanut butter -> Almond butter
• Coconut milk -> Evaporated milk
• Shrimp -> Tofu

Enhancements in the Next Evolution

• Add a squeeze of lime juice to enhance the acidity.
• Include kaffir lime leaves for a fragrant aroma.
• Roast peanuts instead of using ground peanuts for added crunch and depth of flavor.