Twelve Days of Sauce - Third Day

Tasty Thai Shrimp and Sesame Noodles has a wonderful flavor, and the shrimp and pasta come together deliciously because of the sauce.  The original base of the sauce calls for Italian Dressing but now-adays I just use my favorite olive oil, balsamic vinegar and spice blend.  This base with peanut butter, soy sauce, honey and ginger are right up my flavor-alley.

This is an easy dish, very delicious and HH approved.


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.


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