Others Pasta

Spicy Peanut Sauce Pasta with Shrimp


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 carrot…

Add bean sprouts.
Saute for 1-2 min.

Add linguine and green onion.
Mix well.

Add peanut sauce and coconut milk.
Toss well, turn off heat.

And serve immediately.

Bon appetit!!

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