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Shrimp Pad Thai
I made this for my husband and some co-workers as a surprise lunch one day last week. It was gobbled up in no time! The original recipe from Cooking Light says it feeds 5, but there were 6 of us at lunch that day and nobody left the table hungry. So I'm calling it six servings which lowers the calories per serving to a healthy 360. Eat up.
Shrimp Pad Thai
Serves 6
Ingredients
• 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
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.
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Garden Update 6/30/09
The backyard garden is thriving, thanks in part to all the rain we had a couple of weeks ago. My cucumbers are now growing up a homemade trellis of twine and tomato stakes. There are some giant cucumbers on the vine that will probably get picked and eaten by this weekend. I get cherry tomatoes in every few days, 3 or 4 at a time. The big boy tomatoes are just that... BIG! My squash and cantaloupe are blossoming nicely. The basil and cilantro are ready to eat as needed. Click here to see the latest garden photo album. I've added a few more photos since June 15th.
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