| Nutty Shrimp Pasta |
Ingredients
A favourite, traditional Thai dish made easy for the American kitchen with our sweet/spicy Peanut Sauce Mix and creamy Coconut Milk.
Yield:
2-4 servings
Time:
20 minutes
Ingredients
1 packet Peanut Sauce Mix
1 can Coconut Milk *
2 Tbsp vegetable oil
1 lb (450g) medium shrimp, shelled and de-veined
2 tsp Fish Sauce
1 bunch scallions, chopped
1&1/2 cups bean sprouts
1 lb (450g) pasta prepared
1/4 cup unsalted peanuts, coarsely chopped
1/3 cup chopped fresh cilantro
1 lime cut into wedges
* Lite coconut milk may be substituted for regular
Equipment:
Large skillet or wok
Cooking Instructions
1 Combine both inner envelopes of Peanut Sauce Mix and Coconut Milk in a saucepan. Bring to a boil, stirring constantly. Reduce heat. Stirring occasionally, simmer 4 minutes or until thickened. Makes 2 cups of sauce.
2 In a large skillet, heat oil on a medium high heat. When hot, add shrimp. sauté 4 minutes or until shrimp turns opaque.
3 Add Fish Sauce, Peanut Sauce, scallions and bean sprouts. Simmer until hot.
4 Add pasta, toss together well, stirring until heated through.
5 Serve immediately garnished with peanuts, cilantro and lime wedges. Equal amounts of chicken breast can be substituted for the shrimp.
by PCT Thailand |
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