Bangkok Noodles A light and spicy noodle salad, great for a late summer meal. 1 lb. medium shrimp 8 oz. dry pasta (whole wheat linguini, soba noodles, or your favorite) 1-2 tsp. BANGKOK BLEND 1 TB. oil (we used peanut) 2-3 Cups snap peas or pea pods, cut into 1-inch pieces 1 bunch green onions, both ends removed, thinly sliced 1 TB. fresh basil leaves, thinly sliced (optional) 1/4 Cup rice vinegar 1/4 Cup reduced sodium soy 2 TB. peanut butter 2 TB. brown sugar 1-2 tsp. BANGKOK BLEND

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