THAI SHRIMP NOODLES

A 20-minute meal that is quick, easy, and delicious. It’s healthier than takeout!

Thai food is my absolute favorite when I order takeout. And sushi. Chinese food. They are all tied. Thai noodles remain a favorite in our home.

A small container of takeout noodles costs around $12.83. This recipe will cost about the same, except that it feeds a family of four and has more than three pieces of shrimp.

You can adapt the recipe by adding (or omitting) vegetables according to your taste. If you prefer to make it meatless, you can substitute the shrimp with another protein, such as chicken or tofu.

This is all done in 20 minutes. It’s faster than picking up the phone and going through the menu to order takeout!

Ingredients

• Peeled and deveined 1 pound medium Shrimp
• Olive oil one tablespoon
• To taste, add Kosher Salt and freshly ground Black Pepper
• 1 pound linguine
• Peel and shred two carrots
• 1/4 cup chopped dry roasted peanuts
• Green onions thinly sliced
• Fresh cilantro leaves chopped into two tablespoons
• 1/4 teaspoon sesame seeds

For the SAUCE

• 1/4 cup reduced-sodium soy sauce
• Peanut Butter 2 Tablespoons
• 2 Tablespoons of vegetable oil
• Sesame Oil 2 Tablespoons
• Honey, 1 Tablespoon
• One teaspoon of brown sugar
• Optional: 1 teaspoon red chili paste with garlic

Instructions

• In a small mixing bowl, combine the soy sauce, honey, peanut butter, and red chili paste with sesame oil.
• Preheat oven to 400 degrees F. Oil baking sheets lightly or spray with nonstick spray.
• Place the shrimp in one layer on the baking sheet. Add salt, pepper, and olive oil to taste. Combine gently by tossing.
• Place in oven and roast until the meat is cooked, pink, and firm, approximately 6-8 minutes. Remove from oven.
• Cook pasta in a large pot with salted boiling water according to the package directions. Drain well and add pasta back to the bank. Stir in the soy sauce, carrots, and peanuts. Add cilantro, green onions, and shrimp.
• Serve immediately. Garnish with sesame seed if desired.