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)

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

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.

Nutritional Information

Calories:

431 (29% from fat)

Fat:

13.9g (sat 2.3g,mono 5.8g,poly 4.5g)

Protein:

31.3g

Carbohydrate:

45.8g

Fiber:

3.9g

Cholesterol:

138mg

Iron:

5.5mg

Sodium:

522mg

Calcium:

90mg