Shrimp Pad Thai
Serves: 4
8ounces uncooked rice noodles
1/4 cup low sodium teriyaki sauce
2 tablespoons hot water
3 tablespoons creamy peanut butter
1/4 teaspoon sriracha sauce, optional
2 teaspoons sesame oil
1 teaspoon minced garlic
1 pound peeled and deveined shrimp
1/3 cup chopped cilantro
1/3 cup chopped peanuts
Snow peas, bean sprouts, etc., optional
Lime wedges, garnish
1/4 cup low sodium teriyaki sauce
2 tablespoons hot water
3 tablespoons creamy peanut butter
1/4 teaspoon sriracha sauce, optional
2 teaspoons sesame oil
1 teaspoon minced garlic
1 pound peeled and deveined shrimp
1/3 cup chopped cilantro
1/3 cup chopped peanuts
Snow peas, bean sprouts, etc., optional
Lime wedges, garnish
1.Cook pasta according to package directions. Set aside.
2.In a small bowl, combine teriyaki sauce, water, peanut butter, and sriracha. Stir well.
3.In a medium skillet over medium high heat, add oil and minced garlic. Sauté until fragrant. Add shrimp and sauté until opaque. Add sauce mixture and cook until sauce thickens; about 3 minutes.
4.Add cooked pasta and desired veggies (snow peas, bean sprouts, etc.). Mix and heat through. Top with cilantro and peanuts. Serve with a lime wedge.
Dietitian’s tip:
> Use cooked spaghetti squash in place of rice noodles for a lower carbohydrate alternative (and a boost of veggies)!
