Nutty Shrimp Pasta

20 minutes
4 servings
20 minutes
4 servings
A favorite, traditional Thai dish made easy for the American kitchen with our sweet/spicy Peanut Sauce Mix and creamy Coconut Milk.


  • 1-3.5 oz box Peanut Sauce Mix, both inner envelopes
  • 1-13.5 oz can Coconut Milk*
  • 2 tablespoons vegetable oil
  • 1 lb medium shrimp, shelled and deveined
  • 2 teaspoons Fish Sauce
  • 1 bunch scallions, chopped
  • 1 1/2 cups bean sprouts
  • 1 lb pasta prepared
  • 1/4 cup unsalted peanuts, coarsely chopped
  • 1/3 cup chopped fresh cilantro
  • 1 lime cut into wedges
  • *Lite coconut milk may be substituted for regular.


  1. Combine both inner envelopes of Peanut Sauce Mix and Coconut Milk in a saucepan. Bring to a boil, stirring constantly. Reduce heat. Stirring occasionally, simmer 4 minutes or until thickened. Makes 2 cups of sauce.
  2. In a large skillet, heat oil on a medium high heat. When hot, add shrimp. Sauté 4 minutes or until shrimp turns opaque.
  3. Add Fish Sauce, Peanut Sauce, scallions and bean sprouts. Simmer until hot.
  4. Add pasta, toss together well, stirring until heated through.
  5. Serve immediately garnished with peanuts, cilantro and lime wedges. Equal amounts of chicken breast can be substituted for the shrimp.

In This Recipe

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
With less fat and calories than our regular Coconut Milk, our Lite Coconut Milk has the same flavor quality, and can be substituted into any recipe.
Now you can make traditional Thai Peanut Sauce at home! Simply add Coconut Milk and create anything from a cooking sauce to a complete meal.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.

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