My initial plan was to make something to accompany the Thai Sate Chicken that I’m making for my girls that night. Pad Thai was the first that came to mind, however, I made something Asian the day before. So I wanted to have a little western influence for the benefit of the husband. Pasta then came to mind, but with what sauce?! As I cracked my head thinking about what would be a nice sauce to compliment the Thai Sate Chicken… I saw it staring at me… I’ve already made it. My Spicy Peanut Sauce as a dipping sauce for the sate chicken. I had more than enough for dipping and to make a sauce for the pasta. It was a deliciously interesting dish, the husband, kids, and I liked it. The base sauce wasn’t very spicy to began with so the kids were able to have some of it. Perhaps next time I might try adding light cooking cream to the sauce instead of coconut milk.
Ingredients (Serves 2-3)
- 2 servings of linguine, cooked till al dente in salted water
- 1 cup bean sprouts
- 1/2 cup shredded carrot
- 2 stalks of green onion, cut into 2 inch pieces
- 10-12 shrimps
- 1/2 med yellow onion, sliced thinly
- 2 tbsp extra virgin olive oil
- salt and pepper to taste
- 1/4 cup coconut milk (or milk if you want it to be lighter)
- 3/4 cup spicy peanut sauce (Click link for recipe)
Season shrimp in salt and pepper.
Heat pan on med high with 1 tbsp oil.
Cook prawn and set aside.
Add the other 1 tbsp oil in pan.
Saute onion for a min.
Add bean sprouts.
Saute for 1-2 min.
Add linguine and green onion.
Add peanut sauce and coconut milk.
Toss well, turn off heat.
And serve immediately.