Recipe courtesy of Haylie Duff
Episode: Pho Sho
40 min
30 min
4 servings


  • 9 ounces soba (buckwheat) noodles, cooked, rinsed and drained
  • 1/4 cup smooth natural peanut butter
  • 2 tablespoons Asian fish sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon Sriracha chili garlic sauce
  • 4 teaspoons sesame oil
  • 4 cloves garlic, roughly chopped
  • 1-inch piece of ginger, peeled and roughly chopped
  • 2 tablespoons peanut or vegetable oil
  • 1 pound peeled large shrimp
  • 1/4 cup fresh cilantro, roughly chopped
  • 1/4 cup roasted peanuts, coarsely chopped
  • 2 limes, quartered, for serving


Cook the soba noodles according to the package directions. Rinse, drain and set aside.

In a blender, combine the peanut butter, fish sauce, soy sauce, brown sugar, chili garlic sauce, sesame oil, garlic and ginger with 1/4 cup hot water; puree until smooth and set aside.

Heat a wok or large skillet on medium high. When it's hot, add 1 tablespoon peanut oil and swirl to coat the pan. Add the shrimp and saute until they just turn pink, about 2 minutes. Transfer them to a plate.

Add the remaining tablespoon peanut oil to the wok and swirl. Return the shrimp to the pan along with the peanut sauce and cooked soba. Stir-fry for 1 minute.

Transfer the stir-fry to a serving plate or divide among 4 bowls. Top with the cilantro and peanuts. Serve with lime wedges on the side.

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