Thai Peanut Noodles w/ Shrimp & Veggies
1 (16-ounce) package angel hair spaghetti/noodles
1 lb frozen cooked shrimp, defrosted, peeled, deveined, tails removed
1 tbsp vegetable oil
2 cups chopped asparagus
1 red bell pepper, sliced thinly
2 medium carrots, shredded
2 scallions, sliced thinly
1/2 cup creamy peanut butter
1/2 cup stir fry sauce
1/4 cup warm water
2 tsp Asian hot sauce
To prepare sauce, add peanut butter, stir fry sauce, hot sauce and water in a blender and process until smooth. Set aside until serving.
Cook the pasta according to package directions. Drain and set aside.
Heat oil in a large pan over high heat.
Add asparagus, bell pepper, scallions and shredded carrots to the pan. Stir fry until vegetables are softened in about 4 minutes.
Mix in the shrimp and cook for about 2 minutes until shrimp is warmed through.
Mix the shrimp and vegetables with the noodles. Pour peanut sauce over the noodles and toss well and serve.