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.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
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.
To lower carbs try substituting your noodles with Dreamfield pasta, rice noodles, or spaghetti squash "noodles".
Yield: 5 servings (serving size: about 1 1/2 cups pad thai, 1 tablespoon cilantro, 1 tablespoon peanuts and 1 lime wedge)
- CALORIES 431(29% from fat)
- FAT 13.9g (sat 2.3g
- mono 5.8g
- poly 4.5g)
- PROTEIN 31.3g
- CHOLESTEROL 138mg
- CALCIUM 90mg
- SODIUM 522mg
- FIBER 3.9g
- IRON 5.5mg
- CARBOHYDRATE 45.8g