Preparation:

Prepare Thai Sauce and set aside.

Place butter and garlic in clean, heated sauté pan. Cook 1 minute. Add shrimp, cook 3 minutes, turning occasionally to cook evenly. Add additional butter if pan becomes too dry.

Add cut vegetables, half of the cilantro and half of the peanuts. Add 1/2 cup Thai Sauce (or more to taste) and mix.

Add shrimp/vegetable mixture to pasta, tossing well to coat. Remove shrimp from mixture.

Divide pasta with vegetables and sauce between 2 serving bowls. Place reserved shrimp, tails up, around rims of bowls, facing toward middle. Garnish center of each bowl with the onions, remaining peanuts and cilantro. Makes 2 servings.

NOTE: Additional Thai sauce can be added to this dish or remaining sauce can be refrigerated 4 to 5 days and used in another dish.

Thai Sauce Ingredients:

• 2 Tbsp catsup
• 3/4 tsp rice vinegar
• 1 1/2 tsp sesame oil
• 1/2 tsp hot and spicy oil (chili oil can be substituted)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 1/2 tsp hoisin sauce
• 1/2 tsp fresh chopped garlic
• 1/2 tsp freshly chopped ginger root
• 1/8 cup lemon juice
• 1/2 tsp Chinese mustard powder
• 2 Tbsp soy sauce
• 1 1/2 tsp water
• 1/2 tsp crushed red pepper
• 1/4 cup sweet chili sauce
• 1/2 tsp peanut butter