Kosher salt and freshly ground black pepper, to taste
1 pound linguine or rice noodles
2 carrots, peeled and shredded or cut into sticks
1/4 cup dry roasted peanuts, chopped
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro leaves
1/4 teaspoon sesame seeds
FOR THE SAUCE
1/4 cup soy sauce
2 tablespoons peanut butter
2 tablespoons vegetable oil
2 tablespoon sesame oil
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon red chili paste with garlic, optional
Instructions
1. n a small bowl, whisk together soy sauce, peanut butter,
vegetable oil, sesame oil, honey, brown sugar and red chili paste;
heat in microwave for 30 seconds, stir to mix then set aside.
2. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat
with nonstick spray. Place shrimp and carrot sticks in a single layer
onto the prepared baking sheet. Add olive oil, salt and pepper, to
taste. Gently toss to combine. Place into oven and roast just until
pink, firm and cooked through, about 6-8 minutes; set aside.
3. In a large pot of boiling salted water, cook pasta according to
package instructions; drain well and return pasta to pot. Stir in soy
sauce mixture, shrimp, carrots, peanuts, green onions and cilantro.
4. Serve immediately, garnished with sesame seeds, if desired.
Originally Submitted
7/23/2015
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