Thai Peanut Shrimp Lettuce Wraps

Recipe Directions

1. For best results, take the shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the shrimp longer than this recipe card indicates.
2. Fill a medium saucepot 2/3 of the way full with water. Put the pot on the stove over high heat. Lightly salt the water. When the water is boiling, add the somen noodles (a) to the pot. Cook for 1 and 1/2 minutes, stirring occasionally. When the noodles have cooked, pour into a strainer and then rinse with cool water.
3. Pour the napa cabbage and carrots (b) into a mixing bowl. Season with a pinch of salt and pepper. Add the cooked noodles to the bowl. Gently toss. The sriracha aioli (c) is spicy - pour as much or as little as you want into the bowl and mix again to coat the noodles and vegetables with the dressing. Set aside.
4. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Cut open the package of shrimp (d) and place on a seasoning plate. Season with a pinch of salt and pepper.
5. Add the shrimp to the pan. Spread the shrimp out so that each piece is touching the bottom of the pan. Sear for 90 seconds, then flip each piece over and sear the other side for 90 seconds (or until the shrimp is opaque and pink).
6. When the shrimp is cooked to your preference, add the pad thai sauce (e) to the pan. Stir well to coat the shrimp with the sauce. Taste and add salt and pepper if you wish.
7. Lay out a piece of lettuce (f) on your serving plate. Spoon the noodle salad and thai peanut shrimp into the lettuce leaf. Top with mint (g) if you wish.