Here’s a healthy twist on a Thai favorite that you’re whole family will enjoy.
1 package whole wheat spaghetti
1 package of frozen shrimp, tails removed
4 cups fresh snow peas
2 tbsp hot water
3 tablespoons all natural, creamy peanut butter
¼ cup low-sodium teriyaki sauce
½ teaspoon hot pepper sesame oil (found by the teriyaki sauce in your grocery store)
2 garlic cloves, chopped
1/3 cup fresh cilantro
¼ cup plain peanuts, shelled
- Thaw the shrimp.
- Cook the pasta according to package directions. Drain and set aside.
- Combine teriyaki sauce, hot water, peanut butter, and hot oil, stirring quickly with a whisk until blended well. Use a little more hot pepper sesame oil to coat a large skillet or wok turned to medium high heat. Heat the oil, then add the garlic and sauté for one minute, until slightly browned.
- Add the shrimp and sauté for 5 more minutes, or until shrimp are almost done (they will begin to turn pink). Add peanut butter sauce mixture and cook until the sauce begins to thicken, about 3 minutes.
- Add the pasta and snow peas, and mix ingredients together thoroughly.
- Cook for 2 more minutes until heated (but be careful not to overcook the shrimp).
- Sprinkle with cilantro, peanuts and serve with lime wedges.