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Nutrition Facts
Serving Size 116 g
(Approx. 8 Servings)
Amount Per Serving
Calories 230 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 210 mg 9%
Total Carbohydrate 25 g 8%
Dietary Fiber 4 g 16%
Sugars 4 g
Protein 15 g
Vitamin A 4% Iron 6%
Vitamin C 4% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Thai Shrimp and Noodles
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 Tbsp peanut oil
1 Lb Gulf Shrimp, peeled and deveined
4 green onions, chopped
1/3 cup(s) fresh cilantro, chopped
1/3 cup(s) fresh basil, chopped
1/3 cup(s) fresh mint leaves, chopped
8 Oz Central Market Organics Whole Wheat Spaghetti, cooked and drained
1/2 cup(s) peanut satay sauce
1/4 cup(s) spicy peanuts, chopped
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Instructions

1
In a large skillet over high heat add peanut oil and stir-fry shrimp 2-3 minutes or until pink and cooked through; set aside.
2
Combine green onion, cilantro, basil, and mint in a small bowl and set aside.
3
Combine pasta, shrimp, satay sauce, and green onion mixture in a large pasta bowl and toss.
4
Top with chopped peanuts and serve hot.

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