Does any one have a recipe for thai lemon and sesame pasta?

Thai lemon and seame SHRIMP pasta

Ingredients:

1/2 cup Thai Sauce (see below)

1 teaspoon butter

1 teaspoon chopped garlic

16 jumbo shrimp, peeled and deveined

1 cup julienne-cut vegetables (celery, carrots, bell pepper and/or onion)

1 tablespoon freshly chopped cilantro, divided

1 tablespoon chopped peanuts, divided

10 ounces uncooked linguine, cooked

2 tablespoons chopped green onion (to garnish)

***Thai Sauce***

2 tablespoons catsup

3/4 teaspoon rice vinegar

1 1/2 teaspoon sesame oil

1/2 teaspoon hot and spicy oil (chili oil can be substituted)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 1/2 teaspoon hoisin sauce

1/2 teaspoon fresh chopped garlic

1/2 teaspoon freshly chopped ginger root

1/8 cup lemon juice

1/2 teaspoon Chinese mustard powder

2 tablespoons soy sauce

1 1/2 teaspoon water

1/2 teaspoon crushed red pepper

1/4 cup sweet chili sauce

1/2 teaspoon peanut butter

lemon juice(add lemon to make lemon flavor)



Directions:



Prepare Thai Sauce and set aside. Place butter and garlic in clean, heated saut茅 pan. Cook 1 minute. Add shrimp, cook 3 minutes, turning occasionally to cook evenly. Add additional butter if pan becomes too dry.



Add cut vegetables, half of the cilantro and half of the peanuts. Add 1/2 cup Thai Sauce (or more to taste) and mix.



Add shrimp/vegetable mixture to pasta, tossing well to coat. Remove shrimp from mixture.



Divide pasta with vegetables and sauce between 2 serving bowls. Place reserved shrimp, tails up, around rims of bowls, facing toward middle. Garnish center of each bowl with the onions, remaining peanuts and cilantro.



NOTE: Additional Thai sauce can be added to this dish or remaining sauce can be refrigerated 4 to 5 days and used in another dish.



Thai Sauce Place all ingredients except crushed red pepper in blender and blend well. Place in storage container. Mix in crushed pepper. Use 1/2 cup or more to make Thai Shrimp Pasta, and refrigerate remaining sauce. Sauce keeps 4 to 5 days.Does any one have a recipe for thai lemon and sesame pasta?
Lemon Sesame Noodles



12 ounces linguine or thin spaghetti

2 teaspoons dark sesame oil

1/2 cup chopped scallions

1/4 cup chopped flat leaf parsley

2 tablespoons toasted sesame seeds

Dressing

1/3 cup tahini

1/4 cup boiling water

3 tablespoons fresh lemon juice

3 tablespoons soy sauce (low sodium if you prefer)

2 tablespoons minced fresh ginger

4 teaspoons chili paste

1 tablespoon lemon, zest of

1 tablespoon sugar

4 garlic cloves, minced



Bring a large pot of salted water to a boil.

Make dressing: Add tahini into bowl and gradually add boiling water until smooth.

Add remaining dressing ingredients and whisk until combined.

Dressing can be made ahead and refrigerated for up to 3-4 days.

Boil pasta until just tender (about 7 minutes).

Drain pasta and rinse with cold water to stop the cooking.

Transfer to serving bowl and drizzle with sesame oil.

Toss to coat evenly.

Add the dressing and mix well.

Sprinkle with scallions, parsley, and toasted sesame seeds.

Refrigerate or serve at room temperature.Does any one have a recipe for thai lemon and sesame pasta?
Try this link:



http://www.cooks.com/rec/search?q=thai+l鈥?/a>

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