Kohlrabi Noodles with Shrimp and Thai Peanut Sauce
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Servings
6
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Calories
530 kcal
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Course
Main Course
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Cuisine
Thai
Kohlrabi Noodles with Shrimp and Thai Peanut Sauce
Description
This recipe begins with spiralizing peeled kohlrabi bulbs to create crisp noodles, complemented by grated carrot for sweetness and color. The vegetables remain fresh and slightly crunchy. A Thai peanut sauce is prepared mixing creamy peanut butter, fresh lime juice and zest, soy sauce, honey, chili garlic sauce, fish sauce, fresh ginger, garlic, and water to achieve a balanced tangy, spicy, and nutty flavor. This sauce binds the components with richness and zest.
Sautéed raw shrimp cooked with ginger and garlic in coconut oil adds a protein element with a delicate savory note. The shrimp’s shell-on state may help retain moisture and flavor during cooking. The final dish combines the peanut sauce-coated noodles and shrimp, garnished with chopped roasted peanuts, toasted coconut, fresh cilantro, chili crisp, and lime wedges to layer tastes and textures, offering freshness, crunch, and heat.
This dish works well as a light but filling meal highlighting vegetables and seafood with bright, vibrant flavors. It can be prepared partially in advance by spiralizing vegetables and mixing the sauce. Variations using alternative proteins or noodles are possible. The careful spiralizing technique and fresh ingredients ensure a balanced and enjoyable texture and taste.
Ingredients
Kohlrabi Noodles
- 2 kohlrabi medium, or 3 small
- 2 cup carrot grated, 3-4 medium carrots
- 3 cloves garlic thinly sliced
- ⅓ cup cilantro chopped
- ½ cup green onions chopped
- 2 tablespoon coconut oil divided
Thai Peanut Sauce
- ½ cup peanut butter creamy
- 3 tablespoon lime juice fresh
- 1 teaspoon lime fresh, zest
- 2 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon Chili garlic sauce i.e. sambal oelek
- 1 teaspoon fish sauce
- 1 teaspoon ginger grated
- 1 tsp garlic grated, about 1 clove
- ¼ cup water divided
Shrimp
- 2 lb Shrimp raw, shell on
- 2 tablespoon coconut oil
- 1 inch ginger peeled and thinly sliced
- 3 cloves garlic thinly sliced
- salt to taste
Toppings
- chili crisp
- ½ cup peanuts roasted, chopped
- ½ cup coconut unsweetened, toasted
- lime wedges
- cilantro
Instructions
Spiralizing Kohlrabi:
- Cut off the top and bottom of the kohlrabi to make 2 flat ends. Be careful with the root side, it can be tough to cut through.
- Peel the outer skin of each bulb of kohlrabi with a vegetable peeler.
- Set up the spiralizer. Put the root side of the kohlrabi towards the handle of the spiralizer so that you start spiralizing the top of the kohlrabi. The root side can be too hard to cut through.
- Turn the handle clockwise to cut the kohlrabi with the spiralizer.
- Store kohlrabi noodles in an airtight container in the fridge until you're ready to cook them. You can also spiralize the carrots if your carrots are big enough.
Noodles and Shrimp:
- Combine all sauce ingredients in a small bowl. Add water 1 tablespoon at a time until the sauce reaches the desired consistency. You may need more or less depending on how thick your peanut butter is. Set aside.
- Heat 1 tablespoon oil in a large skillet. Add sliced garlic and cook until slightly softened.
- Add remaining 1 tablespoon oil. Add kohlrabi noodles and grated carrots. Saute until tender, about 8-10 minutes, stirring a few times.
- While the noodles are cooking, heat oil for the shrimp in another skillet.
- Add in sliced ginger and garlic. Saute until fragrant. Add shrimp to the pan and season with salt. You may have to work in batches depending on the size of your pan.
- Cook shrimp until pink and no longer translucent, about 2-3 minutes per side. Transfer to a plate and keep warm until ready to serve.
- When kohlrabi noodles are tender, add sauce to the pan and cook until heated through, about 2 minutes. Remove from heat and stir in cilantro and green onions.
- To each bowl, add kohlrabi noodles and shrimp. Drizzle with chili oil (optional). Top with peanuts, coconut, and cilantro. Serve with lime wedges. Enjoy!
Notes
- Use a sturdy metal spiralizer to cut through tough kohlrabi; alternatively, shred in a food processor or julienne if spiralizing is difficult.
- Larger bulbs of kohlrabi yield better spiralizing results and more noodles.
- If you prefer not to use vegetable noodles, substitute with rice noodles.
- The homemade Thai peanut sauce can be replaced with your favorite store-bought peanut sauce if desired.
- Shell-on raw shrimp are used for moisture and flavor, but you can substitute other proteins or omit protein entirely.
- Optional toppings such as roasted peanuts, toasted coconut, chili crisp, cilantro, and lime juice add texture and fresh flavors.
- Prepare vegetables and sauce ahead for easier dinner assembly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 530kcal | 27% |
| Carbohydrates | 29g | 10% |
| Protein | 33g | 66% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 191mg | 64% |
| Sodium | 968mg | 40% |
| Potassium | 1118mg | 24% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
| Vitamin A | 7641IU | 153% |
| Vitamin C | 92mg | 102% |
| Calcium | 170mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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