This one bears repeating…
The first time I posted about Tasty Thai Chicken (or shrimp or tofu) was almost two years ago; probably the last time the Diner served it. I’m not sure why there is so much time in between its featured time on the menu, but that’s how it is.
This time it was served with some of those fabulous mandarin orange slices (so much easier when the cook peels and veins them – the mandarins, that is.) Look close; you can even see the steam rising from the dinner-in-a-bowl in this photo!
Tasty Thai Shrimp and Sesame Noodles
1 lb. medium shrimp, shelled and deveined (or chicken breast or tofu)
1 – 8 oz bottle Newman’s Own Light Italian Dressing (divided use) (any Italian will do)
2 tbsp chunky peanut butter
1 tbsp soy sauce
1 tbsp honey
1 tsp grated peeled ginger root (sometimes I used candied ginger because I always have that on hand)
1 – 8 oz package capellini or angel hair pasta
2 tbsp vegetable oil
1 tbsp sesame oil
1 medium carrot, peeled and shredded (washing and grating will do)
1 cup chopped green onions (about 3 -4, depending on what you like)
¼ cup chopped fresh cilantro for garnish (I always forget this, so…)
In medium bowl, mix shrimp with 1/3 cup Italian dressing. Cover and refrigerate one hour.
In small bowl, with wire whisk or fork, mix peanut butter, soy sauce, honey, ginger, red pepper and remaining dressing. Set aside.
After shrimp has marinated one 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. In hot oil, cook carrot one minute.
Drain dressing from shrimp; discard dressing. Add shrimp and green onions to carrot. 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.