Thai Spaghetti Recipe

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Thai Spaghetti



I have been making this for many years. It is a favorite at our house. I have no idea where the recipe came from, all I know is it is written on a now very stained piece of paper in my loose recipe "file". I happen to grow Thai basil and cilantro and either is good in this dish.
When I am short on time (typical) I use a bottled sauce. There are a couple of very good ones available. If you wish to make your own sauce, that works too but either way this is delicious.

pinch tips: How to Perfectly Cook Fish in a Pan





15 Min


20 Min


Stove Top


12 oz
1 lb
medium shrimp, peeled and deveined
2 Tbsp
vegetable oil
1 c
julienned carrots
16 oz
cremini mushrooms, sliced
medium red or white onion, sliced
1/2 c
cilantro or thai basil, rough chop
1 bottle
thai peanut sauce
salt, for pasta water

Directions Step-By-Step

Begin by gathering all of your ingredients together.
Peel and devein the shrimp.
Slice the onions and mushrooms
Julienne the carrots
Chop the cilantro or basil
Bring a large pot of water to boil, once boiling add salt then add pasta.
While pasta is cooking...
In a large skillet add oil and heat over medium high heat.
Saute the carrots for 3min. Add mushrooms and onions, continue to saute until mushroom are nicely browned and onions are translucent.
Add the cleaned shrimp to the pan and cook until the shrimp are pink and cooked through. They cook quickly, so watch them closely so they do not over cook. They only take a couple of minutes.
When pasta is al dente, remove from heat but reserve about 1/4 cup of the cooking water.
Drain the pasta and add to the skillet.
Pour the entire bottle of peanut sauce into the skillet and using tongs toss everything together to incorporate.
At this point, if the sauce is too thick for your liking, add a bit of the reserved pasta water.
Serve in wide, flat bowls. Top with Thai basil or cilantro...or both!

About this Recipe

Course/Dish: Fish, Pasta
Main Ingredient: Pasta
Regional Style: Asian
Other Tag: Quick & Easy