Thai shrimp pasta

Don't be put off by the number of ingredients; this is really easy to make. It's more an Americanized Thai dish than an authentic one, but it tastes great whatever you call it.

• Ready In: 20 mins
• Serves: 2-4

Ingredients

• Sauce

• 2  tablespoons ketchup
• 3⁄4 teaspoon rice vinegar
• 1 1⁄2 teaspoons  sesame oil
• 1⁄2 teaspoon  chili oil
• 1⁄2 teaspoon garlic
• 1⁄2 teaspoon onion powder
• 1 1⁄2 teaspoons hoisin sauce
• 1⁄2 teaspoon garlic
• 1⁄2 teaspoon ginger
• 1⁄8 cup lemon juice
• 1⁄2 teaspoon mustard powder
• 2  tablespoons soy sauce
• 1 1⁄2 teaspoons water
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄4 cup  sweet chili sauce
• 1  teaspoon peanut butter

• Pasta

• 1  teaspoon butter
• 2  cloves garlic
• 16  jumbo shrimp
• 1  cup  chopped  vegetables (I like sprouts, mushrooms, and green onions)
• 1  tablespoon cilantro
• 1  tablespoon peanuts
• 10  ounces linguine or 10  ounces other pastas, cooked al dente
• 2  tablespoons green onions, chopped

Directions

1. Combine sauce ingredients (there should be 16 of them) in a blender.
2. Save 1/2 cup of the sauce for this recipe; any leftover makes for a tasty stir-fry.
3. Moving on to the pasta ingredients, cook the garlic in the butter.
4. Add shrimp and cook for 3 minutes.
5. Add vegetables, half of the cilantro, half of the peanuts, and the sauce.
6. Toss with the pasta.
7. Garnish with remaining cilantro, peanuts, and green onions.