Thai shrimp pasta

• 2 tablespoons ketchup
• 34 teaspoon rice vinegar
• 1 12 teaspoons sesame oil
• 12 teaspoon chili oil
• 12 teaspoon garlic
• 12 teaspoon onion powder
• 1 12 teaspoons hoisin sauce
• 12 teaspoon garlic
• 12 teaspoon ginger
• 18 cup lemon juice
• 12 teaspoon mustard powder
• 2 tablespoons soy sauce
• 1 12 teaspoons water
• 12 teaspoon crushed red pepper flakes
• 14 cup sweet chili sauce
• 1 teaspoon peanut butter
• 1 teaspoon butter
• 2 cloves garlic
• 16 jumbo shrimp
• 1 cup chopped vegetables (I like sprouts, mushrooms, and green onions)
• 1 tablespoon cilantro
• 1 tablespoon peanuts
• 10 ounces linguine or 10 ounces other pastas, cooked al dente
• 2 tablespoons green onions, chopped

1. Combine sauce ingredients (there should be 16 of them) in a blender.
2. Save 1/2 cup of the sauce for this recipe; any leftover makes for a tasty stir-fry.
3. Moving on to the pasta ingredients, cook the garlic in the butter.
4. Add shrimp and cook for 3 minutes.
5. Add vegetables, half of the cilantro, half of the peanuts, and the sauce.
6. Toss with the pasta.
7. Garnish with remaining cilantro, peanuts, and green onions.

ketchup, rice vinegar, sesame oil, chili oil, garlic, onion powder, hoisin sauce, garlic, ginger, lemon juice, mustard powder, soy sauce, water, red pepper, sweet chili sauce, peanut butter, butter, garlic, jumbo shrimp, vegetables, cilantro, peanuts, linguine, green onions

Taken from www.food.com/recipe/thai-shrimp-pasta-30178 (may not work)