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Shrimp Pad Thai

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

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

Nutrition 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

How to Make It

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

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

  3. 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.