Peanut plants thrive in the hot climate of Southeast Asia, where ground peanut sauces have become a staple in the cuisine. Peanuts were first introduced to the region by the Spanish who brought them over from Mexico. The smooth richness of peanuts works perfectly with the bright tangy flavors of fresh lime, garlic, and sriracha. A dash of fish sauce adds a characteristic funkiness, but if fish sauce is hard to find soy sauce will add a similar dose of umami. Fresh bok choy, rice noodles and shrimp are the perfect complement for the spicy peanut sauce. Garnish with a squeeze of fresh lime and cilantro, and enjoy this light dinner.
- ¼ cup unsalted peanut butter
- 1 tbsp sriracha
- 1 tbsp fish sauce (or substitute soy sauce)
- 1 lime, juiced
- 2 tbsp water
- 1 clove garlic, peeled
- 8 oz shrimp, vacuum sealed
- 6 oz baby bok choy
- 4 oz rice noodles
- Cilantro, lime, and more sriracha for garnish
Load the vacuum sealed shrimp, baby bok choy, and rice noodles into your Suvie (note: you may need to break the rice noodles in ½ for them to fit in the pan). Enter the My Cook settings and cook.
My Cook Settings
Protein: 125˚F, 30 min
Veg: 5 min
Starch: 5-10 min (depending on package instructions)
During the cook prepare the peanut satay sauce. In a small food processor or blender combine the peanut butter, sriracha, fish sauce, lime juice, garlic, and water. Blend on medium until smooth and uniform. Adjust seasoning to taste.
Once the cook is complete remove the shrimp from the vacuum bag. Pat dry with a paper towel and spread out in an even layer in a Suvie pan.
Spoon some of the satay sauce over the shrimp and broil for 5-7 minutes until browned.
While broiling the shrimp, rinse the rice noodles in cold water until all of the excess starch has been rinsed away. Slice the steamed bok choy into bite-size pieces. Divide the noodles between two bowls. Top with the shrimp and bok choy, garnish with more peanut sauce, cilantro, and lime juice. Bon appetit!
Wines that offer a good balance of acidity and sweetness will pair well with the spicy notes of the sriracha and the rich flavors in the peanut sauce. We recommend either a dry Riesling or an oaked Chardonnay.