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Susquehanna Life

Thai Shrimp with Sesame Noodles

Mar 14, 2017 05:13PM ● By Melanie Heisinger

By Sybil Kannry

Reprised by Erica L. Shames

At the end of every school year, our family would take a road trip to Winston-Salem, NC, to visit Gammy (my mother). We’d arrive around dinner-time to find Thai Shrimp with Sesame Noodles waiting for us. The dish has become synonymous with home.

My mother has passed, but Thai Shrimp remains a specialty of our house and it’s frequently-requested every time our boys come home. Its fusion of subtle but potent flavors imparted by cilantro, garlic, sesame, scallions and ginger, make it a celebration for the taste buds. Try it for yourself, and tell me what you think!

Thai Shrimp with Sesame Noodles


2 lbs. shrimp, deveined and shelled
5 carrots, grated in a food processor
2 cups chopped scallions
4-5 garlic cloves, chopped fine
2 Tbsp grated fresh ginger
½ cup chopped fresh cilantro leaves
4 Tbsp sesame oil
4 Tbsp canola oil
1 Tbsp low-sodium soy sauce
1 Tbsp honey (optional)
1/2 tsp crushed red pepper flakes (optional)
4 Tbsp crunchy peanut butter
16 oz Newman’s Olive Oil and Vinegar Dressing
1.5 lbs angel hair pasta (or thin spaghetti)



Thaw shrimp (if frozen), and marinate in 8 oz of the Paul Newman’s dressing for at least 1 hour.

Put a large pot of water on the stove on high. Add salt, if you desire. Cover to retain heat.

While the water is heating up, in a bowl, whisk together peanut butter, 8 oz of the Paul Newman’s dressing, red pepper and honey. Set aside.

Drain the shrimp and saute in a large pan with canola and sesame oils until half-done. Add carrots, scallions and garlic. Cook, stirring frequently, until all ingredients are cooked through, taking care to not overcook shrimp.

When the pasta water boils, add 1.5 pounds of pasta. Cook until al dente. Drain in a colander. Place pasta in a bowl large enough to mix in ingredients. 

First add Paul Newman’s Dressing sauce to pasta; mix well. Then add shrimp and vegetable mixture. Mix well. Sprinkle cilantro leaves over top. Serve with warm crusty bread.

Susquehanna Life magazine has not tested this recipe and disclaims any responsibility for the outcome of its preparation.  

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