Gluten-free Thai Spaghetti

by Sandy Kirby Quandt

Pilot made this the other evening. If you are looking for something spicy, a little different, easy to make, and delicious, this could be it.

  • 8 oz gluten-free spaghetti noodles, oil for the cooking water
  • 1 tablespoon vegetable oil
  • 8 oz sliced mushrooms
  • 2 cups pre-shredded carrots
  • 1/2 pound peeled and deveined medium-size shrimp
  • 4 oz fresh snow peas
  • 8 oz Thai peanut sauce
  • 1 lime

Bring a large post of water to a boil over high heat. Add approximately 1 tablespoon vegetable oil to the water to keep the noodles from sticking together.

Stir in the spaghetti. Reduce heat to medium-high and cook the spaghetti until al dente, about 9 minutes. Check your noodles often, as gluten-free noodles can cook quickly and become mushy.

Meanwhile, heat the rest of the oil in a large skillet over medium-high heat. Add the mushrooms and carrots and cook, stirring, about 3 minutes.

Add the shrimp and cook, stirring, until they turn pink and opaque and are cooked through. About 3 minutes.

During the last 2 minutes of the spaghetti cooking time add the snow peas to the pot and cook until they turn bright green and are crisp-tender.

Add the peanut sauce to the shrimp in the skillet, stir to mix, then cook until the peanut sauce is just heated through.

Drain the spaghetti and snow peas well.

Ladle the spaghetti and snow peas into a serving bowl. Spoon the sauce over them.

Squeeze some lime juice over the top of each serving.


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I wish you well.


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