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Thai Shrimp & Noodles

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Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Dish: 
Noodle
Ingredient: 
Fish
Interest: 
Everyday

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