About a week and a half ago, we were challenged to put together a recipe that was inspired by some of the delicious options over at P.F. Chang’s. This recipe was a result of that experiment, as was the recent ginger chicken. This is a delicious dish, and I would definitely recommend it.
Our spicy coconut sambal sauce is definitely spicier, but this can be easily circumvented by deseeding the serrano peppers or using a milder pepper in its place. Either way, this was a dish that had the house smelling amazing for hours, and I think you’ll really enjoy it.
Based on P.F. Chang’s “Inspired” Thai Basil Sambal Noodles…
1 tsp sea salt
2 Tbsp freshly squeezed lime juice
2 Tbsp molasses
1 whole bulb of garlic (approximately 10 cloves)
1 C chopped serrano chili peppers (about 10 peppers)
1/2 C cherry tomatoes (about 10)
1/2 medium onion
2 Tbsp coconut oil
1/2 C diced carrot
1/4 C sliced green beans (optional)
2 basil leaves
1/4 C sliced lemon grass
1/2 C coconut milk
8 cherry tomatoes, halved
3 packed C of zoodles
15 medium raw shrimp, peeled and devined
Blend in ninja the salt, lime juice, molasses, garlic, peppers, onion and 1/2 cup of cherry tomatoes.
Heat coconut oil in seasoned wok over medium-low heat. Add the blended mixture, basil leaves and lemon grass to the wok and simmer for 15 minutes, stirring occasionally. Pick out the lemon grass and basil leaves. Set sambal sauce aside.
Rinse out the pan or grab another one. Heat coconut milk over medium-low until simmering. Add shrimp, cook for two minutes and then flip them.
Add veggies (carrot and green beans) and cook for two minutes. Add in the Sambal sauce, mix well and cook for another 2 to 3 minutes.
Add the zoodles to the sauce in the wok and mix well.
Cook for another 5 minutes to release the water from the zoodles and reduce the sauce slightly.