Friday, October 28, 2011

Thai Shrimp and Sesame Noodles

  • 1 lb. Medium shrimp, peeled and de-veined (frozen and thawed works fine)
  • One 8-ounce bottle Italian dressing
  • 2 Tablespoons chunky peanut butter
  • 1Tablespoon soy sauce
  • 1Tablespoon honey
  • 1 teaspoon grated peeled ginger root
  • ½ teaspoon crushed red pepper flakes
  • 8 ounces angel hair pasta
  • 1 Tablespoon sesame oil
  • 2 Tablespoon salad oil
  • 1 medium carrot, peeled and shredded
  • 1 Cup Cilantro for garnish
  • Crushed Red Pepper flakes

  1. In a medium bowl, mix the shrimp with 1/3 cup of the dressing, cover and refrigerate for 1 hour.
  2. In a small bowl, whisk together the peanut butter, soy sauce, honey, ginger root, red pepper flakes, and the remaining dressing
  3. When the shrimp has finished marinating, drain and discard the dressing.
  4. Bring a large pot of salted water to a boil, add the pasta,
  5. And cook according to the package directions until firm but tender.
  6. Meanwhile, in a 4-quart saucepan, heat the salad oil until very hot.
  7. Add the carrot and cook for 1 minute.
  8. Add the drained shrimp and green onions, and cook, stirring constantly, for about 3 minutes, or until the shrimp are opaque throughout.
  9. Drain the pasta, place in a large bowl, and add the peanut sauce and shrimp mixture. Add sesame oil and toss to combine. Garnish with cilantro and crushed red peppers.

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