2pounds shrimppeeled and deveined (16 to 20 or 26 to 30 count)
1cup julienne-cut vegetables (celery, carrots, bell pepper and/or onion)
1tablespoon freshly chopped cilantro (divided)
1tablespoon chopped peanuts (divided)
2tablespoons chopped green onion to garnish
3/4teaspoon rice vinegar
1 1/2teaspoonsesame oil
1/2teaspoon hot and spicy oil (chili oil can be substituted)
1/2teaspoon garlic powder
1/2teaspoon onion powder
1 1/2teaspoonhoisin sauce
1/2teaspoon fresh chopped garlic
1/2teaspoon freshly chopped ginger root
1/8cup lemon juice
1/2teaspoon Chinese mustard powder
2tablespoons soy sauce
11/2 teaspoons water
1/2teaspoon crushed red pepper
1/4cup sweet chili sauce
1/2teaspoon peanut butter
Thai Sauce Instructions Place all ingredients except crushed red pepper in a blender and blend well. Place in storage container. Mix in crushed pepper. Use 1/2 cup or more to make Thai Shrimp Pasta, and refrigerate remaining sauce. Sauce keeps 4 to 5 days.
Pasta Directions Prepare Thai sauce and set aside. Place butter and garlic in clean, heated sauté pan. Cook 1 minute. Add shrimp, cook 3 minutes, turning occasionally to cook evenly. Add additional butter if pan becomes too dry. Add cut vegetables, half of the cilantro and half of the peanuts. Add 1/2 cup Thai sauce (or more to taste) and mix.
Add shrimp/vegetable mixture to pasta, tossing well to coat. Remove shrimp from the mixture. Divide pasta with vegetables and sauce between 2 serving bowls. Place reserved shrimp, tails up, around rims of bowls, facing toward the middle. Garnish center of each bowl with the onions, remaining peanuts and cilantro. Makes 2 servings. Note: Additional Thai sauce can be added to this dish or remaining sauce can be refrigerated 4 to 5 days and used in another dish.