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.
| Servings:5 servings (serving size: about 1 1/2 cups pad thai, about 1 tablespoon cilantro, about 1 tablespoon peanuts, and 1 lime wedge) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
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
Amount Per
Serving
- calcium:90 mg
- fiber:3.9 g
- fat:13.9 g
- poly fat:4.5 g
- protein:31.3 g
- iron:5.5 mg
- cholesterol:138 mg
- mono fat:5.8 g
- calories:431
- saturated fat:2.3 g
- calories from fat:29 %
- sodium:522 mg
- carbohydrate:45.8 g
directions
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.
