Thai Shrimp and Noodles

Club Recipes


This was prepared by Joan Buckley at our January, 2013, meeting.

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1 lb
fresh or frozen shrimp in shells
8 oz
spaghetti, broken
5 c
broccoli flowerets
1/3 c
creamy peanut butter
1/4 - 1/3 c
soy sauce
3 Tbsp
rice vinegar
2 Tbsp
toasted sesame oil
1 Tbsp
chili oil or 1 tablespoon cooking oil plus a dash bottled hot pepper sauce
1 Tbsp
grated gingerroot
3 clove
garlic, minced
green onions, chopped
1/3 c
chopped cashews or almonds

Directions Step-By-Step

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. In a 4 quart Dutch oven bring a large amount of water to boiling. Add the spaghetti; cook 4 minutes. Add the broccoli; cook 2 minutes; Add the shrimp; cook 2 to 3 minutes more or until pink.
Meanwhile, in a bowl combine peanut butter and soy sauce. Stir in vinegar, sesame oil, chili oil, gingerroot, and garlic. Drain pasta mixture; return to pan. Add peanut butter mixture, onions, and nuts; toss gently.