Thai Peanut Pasta with Shrimp


By: Delightful E Made

Course: Main Dish

Prep Time: 35 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Makes 6 Servings


  • 1 box Dreamfields Angel Hair Pasta

  • 1 cup red bell peppers julienne cut into matchstick pieces

  • 2 tablespoons olive oil divided

  • 1 pound frozen uncooked shrimp peeled, deveined and rinsed

  • 1 cup carrots julienne cut into matchstick pieces

  • 1 cup snow peas left whole, string removed


  • 1/2 cup creamy peanut butter

  • 1/2 cup reduced-sodium, fat free chicken broth

  • 1/4 cup rice wine vinegar

  • 1 tablespoon sesame oil

  • 1 tablespoon low-sodium soy sauce

  • 1 tablespoon chili sauce (like Siracha)

  • 1 tablespoon ginger root grated fresh

  • 1 teaspoon garlic salt


  1. In a large stock pot, cook pasta al dente according to package directions. Set aside.

  2. Meanwhile, in a large skillet, sauté shrimp in 1 tablespoon olive oil just until it turns pink, about 3 to 4 minutes. Remove from skillet; place in separate bowl. Add remaining 1 tablespoon of olive oil to skillet. Sauté peppers, carrots and peas for 4 to 5 minutes or until crisp-tender. Remove from skillet and place in bowl with shrimp, keeping warm.

  3. In a medium mixing bowl, combine peanut butter, broth, vinegar, sesame oil, soy sauce, chili sauce, ginger, garlic salt; whisk together well.

  4. Transfer cooked pasta to the large skillet and pour sauce over it. Toss. Add shrimp and vegetables; toss.

  5. Serve immediately, as the sauce will absorb into the pasta right away. Enjoy!

Nutritional Information

  • 510 Calories

  • 20 g Fat

  • 56 g Carbohydrates

  • 32 g Protein

  • 3.5 g Saturated Fat

  • 160 mg Cholesterol

  • 1240 mg Sodium

  • 8 g Dietary Fiber

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