Ingredients
10 ounces uncooked thin spaghetti1/3 cup canola oil1/3 cup honey2 tablespoons rice vinegar2 tablespoons sesame oil2 tablespoons soy sauce1 tablespoon minced fresh gingerroot1/2 teaspoon crushed red pepper flakes1 pound cooked medium shrimp, peeled and deveined1 package (10 ounces) julienned carrots2 cups fresh sugar snap peas1 large sweet red pepper, sliced1/2 cup sliced green onions3 tablespoons minced fresh cilantro3/4 cup coarsely chopped dry roasted peanuts
Preparation
Cook spaghetti according to package directions. Meanwhile, in a small bowl, whisk the canola oil, honey, vinegar, sesame oil, soy sauce, ginger and pepper flakes; set aside.
Drain spaghetti; rinse in cold water. Place in a large bowl. Add the shrimp, carrots, peas, red pepper, onions and cilantro. Drizzle with dressing; toss to coat. Sprinkle with peanuts. Chill until serving.
