thai shrimp and noodles

Name: Thai Shrimp and Noodles
Yield: 6
Cuisine: Asian
Ingredients: 1 pound(s) fresh or frozen shrimp in shells; 8 ounce(s) spaghetti, broken; 5 cup(s) broccoli flowerets; 1/3 cup(s) creamy peanut butter; 1/4 - 1/3 cup(s) soy sauce; 3 tablespoon(s) rice vinegar; 2 tablespoon(s) toasted sesame oil; 1 tablespoon(s) chili oil or 1 tablespoon cooking oil plus a dash bottled hot pepper sauce; 1 tablespoon(s) grated gingerroot; 3 clove(s) garlic, minced; 4 - green onions, chopped; 1/3 cup(s) chopped cashews or almonds

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Club Recipes

The Villages, FL

Updated on Jan 23, 2013

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

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yield 6 serving(s)

Ingredients

1 pound fresh or frozen shrimp in shells
8 ounces spaghetti, broken
5 cups broccoli flowerets
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 bottled hot pepper sauce
1 tablespoon grated gingerroot
3 cloves garlic, minced
4 - green onions, chopped
1/3 cup chopped cashews or almonds

How To Make thai shrimp and noodles

Step 1

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.

Step 2

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.
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