Thai Shrimp & Noodles
|Shrimp||1 Pound (Fresh/Frozen)|
|Dried spaghetti||8 Ounce, broken (Package)|
|Broccoli flowerets||5 Cup (80 tbs)|
|Creamy peanut butter||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Rice vinegar||3 Tablespoon|
|Sesame oil||2 Tablespoon|
|Chili oil||1 Tablespoon|
|Grated ginger root||1 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Green onions||4 , chopped|
|Cashews/Chopped almonds||1⁄3 Cup (5.33 tbs)|
1 Thaw shrimp, if frozen. Peel and devein the shrimp, leaving tails intact. Rinse the shrimp and pat dry with paper towels.
2 In a kettle bring a large amount of water to boiling. Add spaghetti; cook 4 minutes. Add broccoli; cook 2 minutes. Add shrimp; cook 2 to
3 minutes more or until shrimp turn pink.
3 Meanwhile, in a small mixing bowl combine the peanut butter and soy sauce. Stir in the vinegar, sesame oil, chili oil, gingerroot, and garlic. Drain spaghetti mixture. Return to kettle. Add peanut butter mixture, green onions, and nuts. Toss gently to coat.