| 1/2 | c | Thai sauce; (see recipe) |
| 1 | ts | Butter; (about) |
| 1 | ts | Chopped garlic 16 jumbo shrimp; peeled and deveined, (16 to 20 or 26 to 30 count) |
| 1 | c | Julienne-cut vegetables; (celery, carrots, bell pepper and/or onion) |
| 1 | tb | Freshly chopped cilantro; (divided) |
| 1 | tb | Chopped peanuts; (divided) |
| 10 | oz | Uncooked linguine; cooked |
| 2 | tb | Chopped green onion to garnish |
| | THAI SAUCE |
| 2 | tb | Ketchup |
| 3/4 | ts | Rice vinegar |
| 1 1/2 | ts | Sesame oil |
| 1/2 | ts | Hot and spicy oil; (chili oil can be substituted) |
| 1/2 | ts | Garlic powder |
| 1/2 | ts | Onion powder |
| 1 1/2 | ts | Hoisin sauce |
| 1/2 | ts | Fresh chopped garlic |
| 1/2 | ts | Freshly chopped ginger root |
| 1/8 | c | Lemon juice |
| 1/2 | ts | Chinese mustard powder |
| 2 | tb | Soy sauce |
| 1 1/2 | ts | Water |
| 1/2 | ts | Crushed red pepper |
| 1/4 | c | Sweet chili sauce |
| 1/2 | ts | Peanut butter |
