INGREDIENTS

  • 1lb of shelled deveined shrimp
  • Salt and pepper for the shrimp
  • 4 scallions chopped (both white and green parts)
  • 1 medium carrot (cut into matchbox size sticks)
  • 1 medium sliced red bell pepper
  • 4oz of sugar snaps
  • 2 tablespoons of grapeseed oil
  • 1 tablespoon of soy sauce
  • 1/2 lb of cooked whole wheat pasta (half of box)
  • INGREDIENTS FOR THAI PEANUT SAUCE
  • 1/3 cup of natural peanut butter (no sugar added)
  • 2 tablespoons of soy sauce
  • 1 tablespoon of minced garlic
  • 1 tablespoon of minced ginger
  • 1 lime juiced
  • 2 tablespoons of brown sugar
  • 1/2 teaspoon sriracha or sambel
  • 3 tablespoons of boiling water
  • INGREDIENTS FOR GARNISH
  • 3 tablespoons of cilantro
  • Dry roasted peanuts

Directions

  • 1. First combine all ingredients for thai peanut sauce: peanut butter, soy sauce, brown sugar, garlic, ginger, sriracha, lime juice and boiling water. Stir well to combine all ingredients then set aside.
  • 2. Add grape seed oil to wok or large fry pan. Stir-fry the shrimp on medium high heat for 1 1/2 to 2 minutes on one side. Flip for 1 minute on the other side. Shrimp will be done when shrimp turns gray color to pink on the outside to opaque flesh. Remove shrimp from pan and set aside.
  • 3. Stir-fry the vegetables: sugar snaps, carrots, red bell pepper and scallions for 2 minutes adding 1 tablespoon of soy sauce at this time. You want the vegetables to still be crisp, add the cooked pasta into the wok move around the pan to combine. Then add the shrimp and the thai peanut sauce stir to combine all ingredients.
  • 4. Garnish with cilantro and dry-roasted peanuts.

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