Thai Shrimp & Noodles Recipe
Ingredients
1 pound fresh or frozen shrimp in shells
8 ounces packaged dried spaghetti, broken
5 cups broccoli flowerets
1/3 cup creamy peanut butter
1/4 to 1/3 cup soy sauce
3 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon chili oil
1 tablespoon grated gingerroot
3 cloves garlic, minced
4 green onions, chopped
1/3 cup cashews or chopped almonds
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.
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.
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