Recipe: Thai Noodle Salad with Shrimp and Sugar Snap Peas

Thai Noodle Salad with Shrimp and Sugar Snap Peas

1/2 cup chunky peanut butter
1 tablespoon freshly grated gingerroot
3 cloves garlic
1/8-1/4 teaspoon red pepper flakes
1 tablespoon Thai fish sauce
1 tablespoon sugar
3 tablespoons fresh lime juice
1 1/2 cups packed basil leaves
1/2 cup packed cilantro leaves
1/2 cup packed mint leaves
1/2 cup toasted sesame oil
1/2 lb sugar snap pea, strings removed
1 (8.8 ounces) package japanese udon noodles
1/2 lb cooked large shrimp
1 1/2 cups sliced scallion, including green parts
2 tablespoons coarsely chopped toasted peanuts, to garnish

In the bowl of a food processor, combine the peanut butter, ginger, garlic, pepper flakes, fish sauce and sugar and pulse until finely chopped. Do not overprocess. Add the lime juice and pulse to blend. Add the basil, cilantro and mint leaves and pulse until evenly chopped. Scrape down the sides of the processor. Pour the sesame oil through the feed tube, pulsing until the pesto is emulsified. Scrape the pesto into a bowl and set aside. Blanch the sugar snap peas in salted boiling water, drain, shock under cold water, then blot dry. Cook the noodles according to the package directions, then drain and cool. Combine the noodles, shrimp, sugar snap peas and scallions in a large bowl. Pour the pesto over the mixture, turning to coat evenly. Sprinkle the toasted peanuts over the top and serve.