A delightful Thai-inspired noodle dish featuring shrimp, vegetables, and a creamy peanut sauce.
Bring a large pot of water to a boil.
Use plenty of water to ensure the noodles cook evenly.
Cook the rice noodles according to package instructions, then drain and set aside.
Rinse the noodles with cold water to prevent sticking.
In the same pot, blanch the broccoli for 2 minutes, then remove and set aside.
Blanching helps retain the vibrant green color of the broccoli.
Cook the shrimp in the pot until pink and opaque, about 3 minutes.
Avoid overcooking the shrimp to keep them tender.
In a mixing bowl, whisk together the peanut butter, soy sauce, rice vinegar, ginger, garlic, and chili oil.
Warm the peanut butter slightly if it's too thick to mix.
Combine the noodles, broccoli, shrimp, and sauce in the pot, tossing gently to coat.
Ensure all ingredients are evenly coated with the sauce.
Serve the noodles in bowls, garnished with green onions and cashews.
For a professional touch, arrange the garnishes neatly on top of the noodles.
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