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.
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
How to Make It
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
DH accidentally got low fat peanut butter at the store. It was still good. But I can see how the full-fat peanut butter would make it even better. A really great way to make an easy version of pad thai. I serve it with a thai-inspired slice cucumber salad. Will definitely add this to our regular rotation.
Made last night with chicken instead of shrimp and used a bit more teriyaki sauce. I also added shredded carrots, and frozen pearl onions. Was a HUGE hit at my house, even with an extremely picky 15 year old who asked for seconds! The cilantro was important and added lots of flavor. Definitely a keeper in my house.