Cooking Instructions
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Step 1
In a bowl, mix together the
Soy Sauce (90 mL)
,
Peanut Butter (80 g)
,
Rice Vinegar (20 mL)
,
Garlic (6 g)
,
Granulated Sugar (2 g)
,
Ground Ginger (2 g)
, and
Chinese Five Spice Powder (2 g)
. Set aside.
Step 2
Get a large pot of water on the stove and bring it to a boil. Once it is boiling, transfer the
Bean Sprouts (1 can)
to a mesh strainer and lower them into the water for 5 seconds to make them tender. Then run them under cold water to stop the cooking and set them aside.
Step 3
Add some salt to the water generously. Boil the
Spaghetti (455 g)
in the bean sprout-flavored water just until tender, about 8 minutes.
Step 4
While the spaghetti cooks, prepare the shrimp. Heat the
Coconut Oil (30 mL)
in a large skillet over medium-high heat. Add the
Shrimp (455 g)
and cook them until they are pink and opaque. While they cook, season the shrimp with the
Salt (1 pinch)
,
Ground Black Pepper (1 pinch)
, and the zest and juice from the
Lime (1)
. Once the shrimp are done, transfer them to a plate. Reserve the liquid.
Step 5
The spaghetti should be just about done at this point. Drain it, then toss it in a large bowl with the
Sriracha (15 g)
,
Sesame Oil (10 mL)
, the shrimp cooking liquid, and the dressing.
Step 6
Arrange the noodles on a large platter, then arrange the shrimp on top of it. Sprinkle the bean sprouts and
Scallions (1 bunch)
on top for garnish and serve family style immediately!