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Ingredients Jump to Instructions ↓

  1. 2 carrots, peeled

  2. Salt, to taste

  3. 1/4 lb. snow peas, trimmed

  4. 1/2 lb. whole-wheat spaghetti, broken in half

  5. 1 tsp. toasted sesame oil

  6. 2 1/2 Tbs. creamy peanut butter

  7. 3 Tbs. soy sauce

  8. 3 1/2 Tbs. fresh lime juice

  9. 2 tsp. tahini

  10. 1 1/2 tsp. Asian red chili paste

  11. 1 lb. cooked shrimp, peeled and deveined

  12. 1/2 cup chopped fresh cilantro

  13. 1/4 cup toasted peanuts, chopped

Instructions Jump to Ingredients ↑

  1. Cut the carrots diagonally into ovals 1/8 inch thick, then cut each oval lengthwise into matchsticks.

  2. Bring a large pot of lightly salted water to a boil over high heat. Add the snow peas and cook until just crisp-tender, about 1 minute. Using a strainer, transfer the snow peas to a bowl. Add the carrot matchsticks to the pot and cook until just crisp-tender, about 2 minutes. Using the strainer, transfer to the bowl with the snow peas.

  3. Add the pasta to the boiling water and cook until al dente, 8 to 9 minutes or according to the package instructions. Reserve 1/4 cup of the cooking water and drain the pasta. Return the pasta to the pot and toss with the sesame oil.

  4. In a small bowl, stir together the peanut butter, soy sauce, lime juice, tahini, chili paste and reserved pasta cooking water. Add to the pasta along with the shrimp, vegetables and cilantro and stir well. Garnish with the peanuts and serve immediately. Serves 4.

  5. Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).

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