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Thai Shrimp and Noodles

SUBMITTED BY: Ramona Heflin

"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."

RECIPE RATING:

Read Reviews (25)

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PREP TIME	5 Min
COOK TIME	25 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

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 chunky 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 vegetable 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 shrimp and discard marinade. Add shrimp to vegetables; cook for 2-3 minutes or until heated through. Drain pasta and place in a large bowl. Add shrimp mixture and peanut butter mixture; toss to coat.

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REVIEWS

Reviewed on Jul. 24, 2008 by missdrea

I made this with ginger sesame dressing instead of the Italian because I had some to use up... MORE

Reviewed on Apr. 26, 2008 by SWEETJAM

I would probably give this 3.5 stars. It was ok, but I personally thought it needed a lot... MORE

Reviewed on Feb. 11, 2007 by Roo 7

It was good. A little too rich for authentic Thai. Maybe using rice noodles, a little less... MORE

Reviewed on Nov. 11, 2008 by ANJACKSON

Super easy and yummy too! Like a couple others, I opted to not place the shrimp in the salad... MORE

Reviewed on Jun. 27, 2007 by Caroline C

I scaled the recipe to three servings but kept the amount of sauce the same. For a more... MORE

Reviewed on Jun. 6, 2007 by LisaMB

I made this for my husband - I don't like shrimp, but he does. He said it was really good and... MORE

Reviewed on May 26, 2007 by MOLLE888

Outstanding! Gourmet flavor without being difficult or time consuming. I loved the peanut... MORE

Reviewed on Mar. 14, 2007 by KABBIE

This was great! Followed the recipe as is except we used vermicelli pasta instead of angel... MORE

Reviewed on Feb. 2, 2007 by sundae80

Just made this for dinner. I used red and green pepper, zucchini and mushroom as veggies, and... MORE

Reviewed on Jan. 14, 2007 by ADALLALY

This was very simple to put together and very yummy. I did not make any adjustments to the... MORE

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