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Shrimp Pad Thai
Calories
1720
kcal
Author
Cooking Light , AUGUST 2005
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
Instructions
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.