A favorite, traditional Thai dish made easy for the American kitchen with our sweet/spicy Peanut Sauce Mix and creamy Coconut Milk.
INGREDIENTS
1-3.5 oz packet Peanut Sauce Mix, both inner envelopes 1-13.5 oz can Coconut Milk* 2 tablespoons vegetable oil 1 lb medium shrimp, shelled and deveined 2 teaspoons Fish Sauce 1 bunch scallions, chopped 1 1/2 cups bean sprouts 1 lb pasta prepared 1/4 cup unsalted peanuts, coarsely chopped 1/3 cup chopped fresh cilantro 1 lime cut into wedges
DIRECTIONS
- 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.
- In a large skillet, heat oil on a medium high heat. When hot, add shrimp. Sauté 4 minutes or until shrimp turns opaque.
- Add Fish Sauce, Peanut Sauce, scallions and bean sprouts. Simmer until hot.
- Add pasta, toss together well, stirring until heated through.
- Serve immediately garnished with peanuts, cilantro and lime wedges. Equal amounts of chicken breast can be substituted for the shrimp.
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