Thai Shrimp Noodles
An easy peasy 20 minute meal that can be easily adapted with more veggies – quicker than take-out and so much tastier (+healthier)!
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 pound linguine
- 2 carrots, peeled and shredded
- ¼ cup dry roasted peanuts, chopped
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh cilantro leaves
- ¼ teaspoon sesame seeds
For the sauce
- ¼ cup reduced sodium soy sauce
- 2 tablespoons peanut butter
- 2 tablespoons vegetable oil
- 2 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1 teaspoon red chili paste with garlic, optional
Instructions
- In a small bowl, whisk together soy sauce, peanut butter, vegetable oil, sesame oil, honey, brown sugar and red chili paste; set aside.
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, salt and pepper, to taste. Gently toss to combine.
- Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well and return pasta to pot. Stir in soy sauce mixture, shrimp, carrots, peanuts, green onions and cilantro.
- Serve immediately, garnished with sesame seeds, if desired.