Thai shrimp and sesame noodles
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp -- * see note |
| 1 | Light italian dressing | |
| 1 | ,bottle - ** see note | |
| 2 | tablespoons | Peanut butter, chunky |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Honey |
| 1 | teaspoon | Fresh ginger root-grated |
| ½ | teaspoon | Crushed red pepper |
| 8 | ounces | Angel hair pasta - or capellini |
| 2 | tablespoons | Vegetable oil |
| 1 | tablespoon | Sesame oil |
| 1 | Carrot -- peel, shred | |
| 1 | cup | Green onions -- chopped |
| ¼ | cup | Fresh cilantro leaves |
| 1 | Chopped | |
Directions
* Medium shrimp, shelled and deveined. ** Newmans Own Light Italian Dressing. In medium bowl, mix shrimp with ⅓ cup Italian dressing.
Cover and refrigerate for 1 hour. In small bowl, use whisk to combine peanut butter, soy sauce, honey, ginger, red pepper and remaining dressing; set aside. After shrimp has marinated 1 hour, cook pasta according to package directions; drain. Meanwhile, in 4-quart saucepan over high heat, heat vegetable oil and sesame oil until very hot; cook carrot 1 minute. Drain shrimp and discard dressing. Add shrimp and green onions to carrot in pan. Cook, stirring constantly, about 3 minutes or until shrimp turn opaque throughout. In large bowl, toss hot pasta with dressing mixture and shrimp mixture.Sprinkle with chopped cilantro and serve immediately. Posted Jo Merrill 11/19/93 recipe from San Diego Union MM by CUZ