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Thai Shrimp and Noodles Recipe

Photo by: Taste of Home

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Shrimp lovers will dive into this speedy skillet dish that gets its Asian flavor from ginger, peanut butter, sesame oil, soy sauce and red pepper flakes. “My family loves it,” writes Ramona Heflin of Farmersville, Ohio, who sent in the recipe.

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6 Servings
Prep/Total Time: 30 min.

Ingredients

1 pound cooked medium shrimp, peeled and deveined
1/3 cup Italian salad dressing
8 ounces uncooked angel hair pasta
1/4 cup chicken broth
2 tablespoons minced fresh cilantro
2 tablespoons Jif® Crunchy Peanut Butter
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes
1 cup julienned carrots
1 cup chopped green onions
2 tablespoons canola oil
1 tablespoon sesame oil

Directions

In a large resealable plastic bag, combine shrimp and salad dressing. Seal bag and turn to coat; refrigerate for at least 15 minutes. Meanwhile, cook pasta according to package directions.
In a small bowl, combine the broth, cilantro, peanut butter, honey, soy sauce, ginger and pepper flakes; set aside. In a large skillet, saute carrots and onions in vegetable and sesame oils for 2-3 minutes or until crisp-tender.
Drain and discard marinade. Add shrimp to vegetables; cook for 2-3 minutes or until shrimp are no longer pink. Drain pasta and place in a large bowl. Add shrimp mixture and peanut butter mixture; toss to coat. Yield: 6 servings.

Thai Shrimp and Noodles published in Quick Cooking September/October 2005, p41