Thai Noodle Salad With Shrimp And Sugar Snap Peas Recipes

Steps:

• Cook linguine according to package directions for al dente., Meanwhile, in a large skillet, heat oil over medium-high heat. Add shrimp, peas, salt and pepper flakes; stir-fry 2-3 minutes or until shrimp turn pink and peas are crisp-tender., Drain linguine, reserving 1/4 cup pasta water. Add pasta, pasta water and salad dressing to shrimp mixture; toss to combine.

Steps:

• In the bowl of a food processor, combine the peanut butter, ginger, garlic, pepper flakes, fish sauce and sugar and pulse until finely chopped.
• Do not overprocess.
• Add the lime juice and pulse to blend.
• Add the basil, cilantro and mint leaves and pulse until evenly chopped.
• Scrape down the sides of the processor.
• Pour the sesame oil through the feed tube, pulsing until the pesto is emulsified.
• Scrape the pesto into a bowl and set aside.
• Blanch the sugar snap peas in salted boiling water, drain, shock under cold water, then blot dry.
• Cook the noodles according to the package directions, then drain and cool.
• Combine the noodles, shrimp, sugar snap peas and scallions in a large bowl.
• Pour the pesto over the mixture, turning to coat evenly.
• Sprinkle the toasted peanuts over the top and serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.
• In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.