I started out to make lo mein or pad thai but this recipe morphed into something else.
My daughter could not make it home for Mother's Day but she sent and the Marine sent me these beautiful tulips. Thanks you two!
Pour 4 tablespoons of soy sauce in a bowl.
I used the frozen garlic again. You can use the equivalent of 5-6 diced garlic cloves.
Make a slurry of 4 tsp. corn starch and 4 tsp. of water.
Add this to the soy sauce.
Add 3 T. of fish sauce.
Grate a knob of ginger and add it to the soy mix.
Mix the soy mixture together and add 2 pounds of raw deveined shrimp. Mix around and set it aside to marinate.
Slice half a head of cabbage, shredded carrots and some sliced green onions.
Pour some sesame oil in a pot.
Add the shrimp and cook until they become opaque. Remove them from the pot and set aside.
Boil some spaghetti until al dente.
Add the shredded veggies to the leftover oil in the pot. Stir to coat. Add a couple cups of chicken stock.
Add the cooked shrimp back to the pot.
Add the rest of the marinate to the veggies and stir until the sauce starts to thicken.
In a separate pot, melt 3/4 can of coconut milk with 3/4 cup of peanut butter over low heat. Stir this into the veggie mix, add the noodles and toss to coat. Add a bunch of chopped cilantro.
Serve with extra cilantro and a few lime wedges. This can be eaten hot, cold or at room temperature.