Peanut Shrimp With Bok Choy And Rice Noodles

• 1 lime, zested and cut in half
• 1/3 cup chicken broth
• 1/4 cup smooth peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon fresh ginger, minced
• 1 tablespoon toasted sesame oil, divided
• 2 teaspoons vegetable oil
• 2 carrots, peeled and thinly sliced diagonally
• 3 cups bok choy, coarsely chopped
• 1/2 lb medium to large white shrimp (thawed if frozen)
• 1/2 cup cilantro, chopped (or parsley if you detest cilantro like I do!)
• 1/2 lb rice noodles, medium width

1. Juice half the lime and slice the other half into 4 wedges and reserve. Blend the broth, peanut butter, 1 teaspoon of lime zest and lime juice, soy sauce, ginger and 2 teaspoons sesame oil until smooth. Set aside.
2. Heat oil in a large, nonstick skillet over medium-high heat. Add the carrots; stir-fry for 3 to 4 minutes. Add the bok choy and shrimp; stir-fry for 2 minutes or until shrimp are opaque and vegetables are tender-crisp. Stir in the peanut butter mixture and cilantro or parsley. Toss until heated through.
3. Meanwhile, cook the rice noodles according to package directions; toss with remaining sesame oil.
4. Serve the stir-fry over rice noodles. Garnish with reserved lime wedges, if desired.

lime, chicken broth, smooth peanut butter, soy sauce, fresh ginger, sesame oil, vegetable oil, carrots, bok choy, white shrimp, cilantro, rice noodles

Taken from www.food.com/recipe/peanut-shrimp-with-bok-choy-and-rice-noodles-471990 (may not work)