SLP's Thai Peanut Noodles (and an Asher-safe version)

Some of us are great cooks, we can follow a recipe to the T, and some of us are great chefs. Inspiration strikes, and we make masterpieces.

Well, I shouldn't say "we" when it comes to chefs. I'm a solid cook, but SLP, she's a chef. She made this recipe for Gourmet Group years ago. Every time I make it (maybe once a week during the summer), there aren't any leftovers.

Her original version is amazing, but with my family, I've had to tweak it a bit. It's still quite tasty if you can't eat peanuts, shrimp or soy sauce (really, I promise!).

1 lb cooked peeled shrimp (I grill chicken)

1 C Italian salad dressing
2 T crunchy peanut butter (sunflower butter for Asher)
1 T soy sauce (Worcester sauce for Asher)
1 T honey
1 t ground ginger
½ t red pepper flakes
1 T sesame oil
8 oz package rice noodles (cooked)
2 T fresh cilantro
1 carrot, shredded
1 C green onions
1 C green beans (because my boys love this so much, they'll even eat the green beans)
2/3 C peanuts (optional)

Coat shrimp with ½ c Italian dressing and refrigerate for 30 minutes to absorbe the flavor. Mix the remaining dressing with the peanut butter, soy sauce, ginger and red pepper

Saute carrot, green onions and shrimp in sesame oil until shrimp is done. Mix pasta, peanut sauce and shrimp and serve

Thanks, SLP! This one has been a winner in our house for years, now...