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Ingredients Jump to Instructions ↓

  1. 2 tablespoons ketchup

  2. 3/4 teaspoon rice vinegar

  3. 1 1/2 teaspoons sesame oil

  4. 1/2 teaspoon hot and spicy oil (chili oil can be used)

  5. 1/2 teaspoon garlic powder

  6. 1/2 teaspoon onion powder

  7. 1 1/2 teaspoons hoisin sauce

  8. 1/2 teaspoon chopped fresh garlic

  9. 1/2 teaspoon freshly chopped gingerroot

  10. 1/8 cup lemon juice

  11. 1/2 teaspoon chinese mustard powder

  12. 1 tablespoon soy sauce

  13. 1 1/2 teaspoons water

  14. 1/2 teaspoon crushed red pepper flakes

  15. 1/4 cup sweet chili sauce

  16. 1/2 teaspoon peanut butter

  17. 1 teaspoon butter

  18. 1 teaspoon chopped garlic

  19. 16 jumbo shrimp , peeled and deveined

  20. 1 cup julienne-cut vegetables (celery, carrots,bell pepper and or or onion)

  21. 1 tablespoon chopped cilantro (divided)

  22. 1 tablespoon chopped peanuts (divided)

  23. 10 ounces linguine , cooked

  24. 2 tablespoons chopped green onions (to garnish)

Instructions Jump to Ingredients ↑

  1. Mix first 16 ingredients well. Set this sauce aside. (This can be refrigerated for 3-4 days).

  2. Place butter and garlic in a heated sauté pan. Cook 1 minute. Add shrimp and cook 3 minutes, turning occasionally to cook evenly. Add additional butter if pan becomes too dry.

  3. Add cut vegetables, half of the cilantro and half of the peanuts. Add 1/2 c Thai sauce (or more to taste) and mix.

  4. Add shrimp/vegetable mixture to pasta, tossing well to coat.

  5. Garnish with green onion and remaining peanuts and cilantro.

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