Thai Chicken (Shrimp) with Spicy Peanut Sauce
Originally for chicken, but I think it will be good with shrimp.
Originally for chicken, but I think it will be good with shrimp.
- 1 tablespoon vegetable oil
- 1 teaspoon olive oil
- sauce
- 1 bunch green onions diced
- 2 teaspoons butter
- 3 tablespoons tomato paste
- 1/2 teaspoon red pepper flakes crushed
- 8 ounces fresh mushrooms sliced (button)
- 1 red bell pepper sliced into thin strips
- 3 cups cooked shrimp de-veined, no tails
- 4 servings angel hair
- 3 garlic cloves mashed or 2 tsp jar
- 2/3 cup smooth peanut butter skippy or jif
- 4 tablespoons hoisin sauce
- 1-1 1/4 cups water
- Carbohydrate 101.315273558796 g
- Cholesterol 5.5638541585325 mg
- Fat 12.7489720196476 g
- Fiber 6.8732529561422 g
- Protein 20.6475540192482 g
- Saturated Fat 3.01685655243603 g
- Serving Size 1 1 Serving (271g)
- Sodium 342.854483574201 mg
- Sugar 94.4420206026542 g
- Trans Fat 1.08586155020882 g
- Calories 599 calories
Step-by-step
- Start the pasta water to boiling.
- Melt butter and olive oil in large saute pan. Add mushrooms and cook for 4 minutes on medium until they soften. Add the red pepper slices and shrimp. Cook a few minutes more until pepper slices soften and shrimp warms. You want some crispness still left in your peppers so this won't take more than 3 to 5 minutes. Then add the green onions. You just want them to sort of get warm as you toss them in. They don't need to really cook.
- While this is happening, start your pasta cooking. Angel hair usually takes about 6 minutes to cook.
- The pasta is cooking, the ingredients above are cooking, and now the sauce will be cooking too, so keep an eye on all three things: pasta, shrimp mixture and sauce.
- Sauce: Add the garlic and the red pepper flakes to your oil in a saucepan. Heat until bubbling and hot but do not over brown. Just as they start to brown on the edges, add the tomato paste, peanut butter and hoisin sauce. Cook on medium, whisking gently to mix it. Then add water and continue to whisk to blend. Simmer at low setting. If heat is too hot, it will thicken and stick. If it starts to thicken too much, add water and remove from heat if necessary.
- When everything's ready, drain the pasta. Put pasta into bowls and pour sauce over the pasta. Stir it to mix it in. Last, layer the shrimp mixture on top. The noodles will be brown because of the peanut sauce, so the colorful part is from the peppers on top, so don't stir them in until ready to eat.
- Can add more red pepper flakes, use tiny Thai peppers, or add hot pepper sauce after it's cooked to make it more spicy.
A Weeknight Wonder: Thai Chicken (Shrimp) with Spicy Peanut Sauce
This recipe is my go-to when I'm craving something flavorful and quick. It's incredibly versatile; I originally created it with chicken, but the shrimp version is equally delicious. The vibrant colors and aromatic spices make it a satisfying meal, perfect for a busy weeknight or a casual weekend dinner. It's also a great way to use up leftover cooked shrimp.
What makes this dish so special is the balance of flavors. The nutty peanut butter sauce is the star, providing a rich and creamy base. The spicy kick from the red pepper flakes adds a touch of warmth, while the sweetness of the hoisin sauce balances everything out beautifully. The fresh mushrooms and bell peppers add a delightful textural contrast and a pop of color.
One thing I love about this recipe is its adaptability. Feel free to experiment with different proteins like chicken, tofu, or even firm white fish. If you're not a fan of shrimp, chicken would be a fantastic substitution. You can also adjust the spice level to your preference. For extra heat, add more red pepper flakes or a dash of your favorite hot sauce. Alternatively, if you prefer a milder flavor, simply reduce the amount of red pepper flakes or omit them altogether.
The best part? This recipe comes together surprisingly fast. While the pasta cooks, you can prepare the sauce and the shrimp mixture simultaneously, ensuring a speedy and efficient meal preparation process. This makes it a perfect option for those busy weeknights when you need a delicious and healthy dinner on the table quickly.
This recipe is more than just a meal; it's a celebration of flavors and textures. The creamy peanut sauce, the crisp-tender vegetables, and the perfectly cooked noodles create a symphony of tastes that will leave you wanting more. So go ahead, give it a try. You won't be disappointed.
Beyond the ease and deliciousness, this recipe allows for creative expression. I often add a sprinkle of chopped cilantro or peanuts for extra crunch and freshness. Feel free to experiment with other additions, such as bean sprouts, shredded carrots, or even a squeeze of lime juice for an extra layer of complexity.
The combination of sweet, spicy, and savory makes this a true crowd-pleaser. Whether you're serving it to your family, friends, or even just enjoying it on your own, this Thai Chicken (Shrimp) with Spicy Peanut Sauce is sure to be a hit. It’s a meal that embodies comfort and adventure all in one delicious bite.
Finally, remember to adjust the water quantity in the sauce to reach your preferred consistency. If it becomes too thick, add more water. If it is too thin, simmer it for a bit longer until it reaches your desired texture. It's all about finding that perfect balance and letting your culinary intuition guide you.
So ditch the takeout menus and embrace the ease and deliciousness of homemade Thai cuisine. This recipe is a testament to how simple and satisfying a home-cooked meal can be. Enjoy!
