Shrimp Pad Thai

• 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

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 saute 1 minute. Add shrimp; saute 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.

spaghetti, teriyaki sauce, water, peanut butter, sriracha, dark sesame oil, garlic, shrimp, snow peas, fresh cilantro, peanuts, lime wedges

Taken from www.myrecipes.com/recipe/shrimp-pad-thai-1 (may not work)