Shrimp Pad Thai

Shrimp Pad Tai
  1. 8 ounces rice noodles
  2. 1/4 cup low-sodium teriyaki sauce
  3. 2 T hot water
  4. 3 T creamy peanut butter
  5. 1/4 t Sriracha (hot chile sauce, such as Huy Fong)
  6. 2 t dark sesame oil
  7. 1 t bottled minced garlic
  8. 1 pound peeled and deveined large shrimp
  9. 1 cup shredded carrots
  10. 1 cup bean sprouts
  11. 1/3 cup chopped fresh cilantro
  12. 1/3 cup chopped dry-roasted peanuts
  13. Green onion, chopped
  14. 5 lime wedges
  1. Cook pasta according to package directions, omitting salt and fat; drain and set aside.
  2. Combine teriyaki sauce, hot water, peanut butter, and Sriracha, stirring with a whisk.
  3. 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, carrots, and bean sprouts; cook for 2 minutes or until thoroughly heated, stirring well. Sprinkle with cilantro, onion and peanuts. Serve with lime wedges.

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