Shrimp Pad Thai

Now that it is Lent I will try to post a fish or meat free option on Thursdays for your Friday meal planning. This Shrimp Pad Thai below is one of my favorites.  You can make it a little more filling by adding in additional stir-fry veggies.  Also, I would recommend getting lo mien noodles over spaghetti noodles.  The texture is much better with lo mien.

Recipe adapted from Cooking Light.  Image from Cooking Light

Shrimp Pad Thai

Ingredients
8  ounces  uncooked spaghetti or lo mien noodles
1/4  cup  low-sodium teriyaki sauce
2  tablespoons  hot water
3  tablespoons  creamy peanut butter
1/4  teaspoon  Sriracha (hot chile sauce)
2  teaspoons  dark sesame oil
1  teaspoon  bottled minced garlic
1  pound  peeled and deveined large shrimp
4  cups  snow peas
1/2  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.