Shrimp Pad Thai

This Thai noodle specialty is a speedy one-dish meal. For a twist, substitute rice noodles or sweet potato noodles from the Asian market for the spaghetti.

Yield:

5 servings (serving size: about 1 1/2 cups pad thai, about 1 tablespoon cilantro, about 1 tablespoon peanuts, and 1 lime wedge)

Recipe from

Nutritional Information

Calories 431
Caloriesfromfat 29 %
Fat 13.9 g
Satfat 2.3 g
Monofat 5.8 g
Polyfat 4.5 g
Protein 31.3 g
Carbohydrate 45.8 g
Fiber 3.9 g
Cholesterol 138 mg
Iron 5.5 mg
Sodium 522 mg
Calcium 90 mg

Ingredients

8 ounces uncooked spaghetti
1/4 cup low-sodium teriyaki sauce
2 tablespoons hot water
3 tablespoons creamy peanut butter
1/4 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
2 teaspoons dark sesame oil
1 teaspoon bottled minced garlic
1 pound peeled and deveined large shrimp
4 cups snow peas
1/3 cup chopped fresh cilantro
1/3 cup chopped dry-roasted peanuts
5 lime wedges

Preparation

Cook pasta according to package directions, omitting salt and fat; drain and set aside.

Combine teriyaki sauce, hot water, peanut butter, and Sriracha, stirring with a whisk.

Heat the sesame oil in a large nonstick skillet over medium-high heat. Add minced garlic, and sauté 1 minute. Add shrimp; sauté for 2 minutes or until shrimp are almost done. Add teriyaki sauce mixture, and cook for 2 minutes or until sauce thickens. Add pasta and snow peas; cook for 2 minutes or until thoroughly heated, stirring well. Sprinkle with cilantro and peanuts. Serve with lime wedges.

Note:

August 2005