Rating: 4 stars
16 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light August 2005

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

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Directions

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

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  • 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.

Nutrition Facts

431 calories; calories from fat 29%; fat 13.9g; saturated fat 2.3g; mono fat 5.8g; poly fat 4.5g; protein 31.3g; carbohydrates 45.8g; fiber 3.9g; cholesterol 138mg; iron 5.5mg; sodium 522mg; calcium 90mg.
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