THAI SHRIMP NOODLES

INGREDIENTS:

• 1 pound medium shrimp, peeled and deveined
• 1 tablespoon peanut 
• Kosher salt and freshly ground black pepper, to taste
• 1 pound linguine
• 2 carrots, peeled and shredded
• 1/4 cup dry roasted peanuts, chopped
• 3 green onions, thinly sliced
• 4 tablespoons chopped fresh cilantro leaves
• handful of snow peas (optional)
• 1/4 teaspoon sesame seeds
• lime
• a few thinly sliced radishes (optional)

FOR THE SAUCE

• 1/4 cup reduced sodium soy sauce
• 2 tablespoons peanut butter
• 2 tablespoons vegetable oil
• 2 tablespoon sesame oil
• 1 tablespoon honey
• 1 tablespoon brown sugar
• 1 teaspoon red chili paste with garlic

DIRECTIONS:

In a small bowl, whisk together soy sauce, peanut butter, vegetable oil, sesame oil, honey, brown sugar and red chili paste; set aside.

In a large skillet, heat peanut oil until shimmering.  Cook shrimp until cooked through, about 3-4 minutes. Season with salt and pepper.  Remove from skillet and set aside.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well, do not rinse and return pasta to the skillet you cooked shrimp in. Stir in soy sauce mixture, shrimp, carrots, peanuts, green onions, snow peas and cilantro.

Serve immediately, garnished with sesame seeds, radishes and lime, if desired.