[Ian]

Shrimp Pad Thai


Ingredients:

8 ounces uncooked spaghetti
1/4 cup low-sodium teriyaki sauce
3 tablespoons creamy peanut butter
2 tablespoons hot water
1/4 teaspoon Sriracha (hot chile sauce, such as Hoy 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


Cooking Instructions:

1. Cook pasta according to package directions, omitting salt and fat; drain and set aside.
2. Combine teriyaki sauce, peanut butter, hot water, and Sriracha, stirring with a whisk.
3. Heat oil in a large nonstick skillet over medium-high heat. Add garlic, and sauté 1 minute. Add shrimp; sauté 2 minutes or until shrimp are almost done. Add teriyaki sauce mixture, and cook 2 minutes or until sauce thickens. Add pasta and snow peas; cook 2 minutes or until thoroughly heated, stirring well. Sprinkle with cilantro and peanuts. Serve with lime wedges. Yield: 5 servings (serving size: 1 1/2 cups Pad Thai, about 1 tablespoon cilantro, about 1 tablespoon peanuts, and 1 lime wedge).


Calories: 431
Fat: 13.9 g (2.3 g saturated)
Protein: 31.3 g
Carbohydrates: 45.8 g
Fiber: 3.9 g
Cholesterol: 138 mg
Iron: 5.5 mg
Sodium: 522 mg
Calcium: 90 mg



Source: Cooking Light: Annual Recipes 2006. Ed. Heather Averett. 1st printing. Birmingham: Oxmoor House, 2005