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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 431
  • Calories from fat: 29%
  • Fat: 13.9g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 4.5g
  • Protein: 31.3g
  • Carbohydrate: 45.8g
  • Fiber: 3.9g
  • Cholesterol: 138mg
  • Iron: 5.5mg
  • Sodium: 522mg
  • Calcium: 90mg

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

  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.
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