When the take-out craving hits, it’s a hard craving to shake without fulfilling it. We found ourselves craving Thai take-out this afternoon and accepted the challenge of creating our own version to make at home. If you find yourself in the same boat, put down the phone and enjoy this healthier, at-home version. We promise it’s worth it!
Our Sweet Chili Jam made the decision for the direction of this dish easy. We think it makes the perfect base for our spicy Thai dressing. Paired with crisp vegetables, soft rice noodles and tender shrimp it cured our craving for take-out in a flash! Prefer your Thai a little less spicy? Sub regular sesame oil for the hot sesame oil for less of a kick. The best part about recreating take-out dishes at your home is that you can customize it to taste the way you like it.
Spicy Thai Shrimp Pasta
For the dressing:
- ¾ cup rice vinegar
- ½ cup Stonewall Kitchen Sweet Chili Jam
- ¼ cup tamari
- 3 Tablespoons hot sesame oil
- 1 teaspoon peeled, grated fresh ginger root
- 1 teaspoon salt
For the pasta:
- 12 ounces straight cut rice noodles, cooked al dente, drained and rinsed with cold water
- 1 pound medium to large shrimp, cooked, peeled and deveined
- ½ cup chopped green onions
- ¼ cup chopped fresh cilantro
- ½ yellow bell pepper, cored, seeded and julienned
- ½ red bell pepper, cored, seeded and julienned
- 1 cup snap peas, trimmed, cut in half and blanched
- 1 cup Napa cabbage, very thinly sliced
- 1 cup fresh baby spinach leaves, chopped
- 1 cup asparagus, trimmed, cut into 1-inch pieces and blanched
- 1 cup cherry tomatoes, cut in half
- ¼ cup peanuts, toasted and chopped
- For the dressing – whisk to combine vinegar, Sweet Chili Jam, tamari, sesame oil, ginger root and salt.
- In a large bowl, combine noodles, shrimp, green onions, cilantro, bell peppers, snap peas, cabbage, spinach, asparagus and tomatoes. Toss with enough dressing to coat and garnish with peanuts. Serve cold or at room temperature.