Feel free to buy pre-cooked shrimp. This Thai influenced Shrimp salad comes packed with fresh shrimp, vegetables and a beautiful spicy peanut butter sauce tossed with buckwheat noodles...
Using a whisk to mix in a large bowl the peanut butter, coconut milk, water, juice from one lime, garlic, ginger, soy sauce, fish sauce, red pepper flakes and the cilantro until a smooth consistency. Set aside.
Wash and devein the shrimp. Sauté in a little olive oil and season with kosher salt and fresh cracked black pepper. Set aside.
Shred the carrot, dice the bell peppers and chop the green onions. Set aside.
Bring 2 quarts of the salted water to a boil and add enough pasta for two people. Stir occasionally and cook until al denté, about 5 minutes.
Drain and mix with the Thai Peanut sauce.
Add the shrimp, vegetables and toss to coat thoroughly.
Garnish with chopped cilantro and roasted peanuts.