For an authentic Asian touch, use wide, flat rice noodles.
8 ounces uncooked fettuccine
1/4 cup creamy peanut butter
1 tablespoon peanut oil, divided
4 cups snow peas, trimmed
2 cups packaged matchstick-cut carrots
1 tablespoon grated peeled fresh ginger
3 garlic cloves, thinly sliced
3/4 cup fat-free, less-sodium chicken broth, divided
1 pound peeled and deveined medium shrimp
1 tablespoon sugar
2 tablespoons low-sodium soy sauce
2 teaspoons chili garlic sauce
1/4 cup minced fresh cilantro
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. Set pasta aside. Combine reserved liquid and peanut butter in a small bowl, stirring with a whisk until combined. Set aside.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add snow peas and carrots; stir-fry 3 minutes. Stir in ginger and garlic; stir-fry 2 minutes or until vegetables are tender. Add 1/4 cup broth; cook 1 minute. Spoon carrot mixture into a large bowl; keep warm. Add remaining 1 teaspoon oil to pan. Add shrimp; stir-fry 2 minutes or until shrimp are done. Add shrimp to carrot mixture; keep warm.
Combine remaining 1/2 cup broth, sugar, soy sauce, and chili sauce in a small bowl, stirring with a whisk until sugar dissolves. Add soy sauce mixture and peanut butter mixture to pan. Reduce heat; simmer 3 minutes or until slightly thick. Add pasta to pan, tossing to coat. Stir in the shrimp mixture; cook 2 minutes or until thoroughly heated, tossing to coat. Sprinkle with cilantro.