Thai Shrimp and Noodles

If you love Thai foods but exotic ingredient lists keep you from trying them in your own kitchen, try this peanut-sauced pasta and shrimp specialty.

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  • 8 ounces spaghetti, broken
  • 1 1/2 pounds broccoli florets (5 cups)
  • 1 pound fresh or frozen shrimp in shells, thawed, peeled, and deveined, with tails intact
  • 1/3 cup creamy peanut butter
  • 1/4- 1/3 cup soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon chili oil or 1 tablespoon cooking oil plus a dash of bottled hot pepper sauce
  • 1 tablespoon grated ginger
  • 3 cloves garlic, minced
  • 4 green onions, chopped
  • 1/3 cup chopped cashews or almonds
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In a 4-quart Dutch oven or large pot bring a large amount of water to boiling. Add pasta; cook 4 minutes. Add broccoli; cook 2 minutes. Add shrimp; cook 2 to 3 minutes or until pink. Meanwhile, in a bowl combine peanut butter and soy sauce. Stir in vinegar, sesame oil, chili oil, ginger root, and garlic. Drain spaghetti mixture; return to pan. Add peanut butter mixture, green onions, and nuts. Toss gently to coat. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 417, Fat, total (g) 19, chol. (mg) 87, sat. fat (g) 3, carb. (g) 41, fiber (g) 5, pro. (g) 23, vit. A (RE) 185, vit. C (mg) 72, sodium (mg) 849, calcium (mg) 61, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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