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Spicy Shrimp Curry & Thai Peanut Pasta Salad Recipe

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This recipe for Spicy Shrimp Curry & Thai Peanut Pasta Salad is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. Pappardelle's Spicy Red Hot Thai Curry Pasta
2 tablespoons smooth peanut butter
3 tablespoons warm water
1/4 cup soy sauce
1/4 cup Asian (toasted) sesame oil
2 tablespoons rice wine vinegar
1 tablespoon sugar
2 - 4 cloves garlic, minced
salt to taste
1 lb. Large Shrimp, peeled, deveined & cooked or 4 pieces of grilled chicken, sliced
2 small cucumbers, peeled, seeded & sliced very thin diagonally
3 small green onions, sliced very thin diagonally
lime rind
ginger
Directions:
Directions:
1. Cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes). Drain, rinse under cold water, drain thoroughly and set aside in a large bowl.
2. Whisk peanut butter and water in a small bowl until completely smooth. Then whisk in soy sauce, sesame oil, vinegar, sugar, garlic, ginger, lime rind, and salt (OR: Use 1 - 7.5 oz. container of Pappardelle's Thai Peanut Sauce). Toss with the pasta, cover and chill in the refrigerator for 1 hour.
3. Just before serving, add in Shrimp, toss again, transfer to a serving bowl, and garnish the top with the cucumber and green onion.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Use regular pasta if you want! This is great!!! I usually add sliced carrots!

 

 

 

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