Recipe: Thai Salad

Thank you Gladys. My "friend" took pity on me and gave me hers....its great. I've included it below:

Thai Salad
Makes 12 servings

2 pounds of shrimp (cleaned)
2 cups Italian dressing
1/4 cup soya sauce
1/4 cup honey
1/2 cup grated ginger
1 tsp red pepper flakes
1 green pepper, julienned
1 red pepper, julienned
1 yellow pepper, julienned
1 cup green onions
1/2 cup celery, thinly slices
1 cup snow peas
1 cup baby corn (drained and cut into chunks)
1 cup asparagus tips (crisp)
4 to 6 tsp (or more) sesame oil
4 pounds angel hair pasta
1 cup sliced almonds, toasted
1 can mandarin oranges

Marinate shrimp in some dressing for about 1 hour. Whisk remaining dressing, soya sauce, ginger, honey and red pepper flakes together and put aside.

Saute all peppers, green onions in sesame oil until tender/crisp. Remove from pan.

Saute shrimp in dressing (and a bit of sesame oil) with fresh crushed garlic.

Cook pasta au dente. Drain. In large wok pan add sesame oil, pepper, salt and toss noodles in pan until coated. Add in veggies and dressing. Mix well.

Remove and add mandarin oranges, drained on top of noodles.