Ingredients
1 tablespoon sesame oil2 shallots, thinly sliced1 Thai chili pepper or serrano pepper, seeded and finely chopped1 can (28 ounces) no-salt-added crushed tomatoes1/4 cup creamy peanut butter2 tablespoons reduced-sodium soy sauce or fish sauce6 cups reduced-sodium chicken broth1 pound uncooked shrimp (31-40 per pound), peeled and deveined6 ounces uncooked thick rice noodles1 cup bean sprouts4 green onions, slicedOptional: Chopped peanuts and additional chopped chili pepperLime wedges
Preparation
In a 6-qt. stockpot, heat oil over medium heat. Add shallots and chili pepper; cook and stir 4-6 minutes or until tender. Stir in crushed tomatoes, peanut butter and soy sauce until blended; add broth. Bring to a boil; cook, uncovered, 15 minutes to allow flavors to blend.
Add shrimp and noodles; cook 4-6 minutes longer or until shrimp turn pink and noodles are tender. Top each serving with bean sprouts, green onions and, if desired, chopped peanuts and additional chopped chili pepper. Serve with lime wedges.
