"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Thai Shrimp and Noodle Recipe

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This recipe for Thai Shrimp and Noodle, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Siegel
Added: Thursday, July 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound fresh or frozen shrimp in shells
8 oz package dried spaghetti, broken
5 cups broccoli flowerets (1-1/2 lbs)
1/3 cup creamy peanut butter
1/4 to 1/3 cup soy sauce
3 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon chili oil*
1 tablespoon grated gingerroot
3 cloves garlic, minced
4 green onions, chipped
1/3 cup cashews or chopped almonds

Directions:
Directions:
Thaw shrimp if frozen. Peel and devein the shrimp, leaving tails intact. Rinse the shrimp and pat dry with paper towels.

In a kettle bring a large amount of water to boiling. Add spaghetti; cook 4 minutes. Add broccoli; cook 2 minutes. Add shrimp; cook 2 to 3 minutes more or until shrimp turn pink.

Meanwhile, in a small mixing bowl combine the peanut butter and soy sauce. Stir in the vinegar, sesame oil, chili oil, gingerroot, and garlic. Drain spaghetti mixture. Return to kettle. Add peanut butter mixture, green onions, and nuts. Toss gently to coat.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
* If you can't find chili oil at your supermarket or local Asian food store, substitute 1 tablespoon cooking oil plus a dash of bottled hot pepper sauce for the 1 tablespoon chili oil.

 

 

 

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