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Peanut Butter Shrimp Pad Thai

13 Ratings
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Serves: 2

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All you need:

  • 1 tbsp Hy-Vee soy sauce
  • 1 tbsp water
  • 1 tbsp Hy-Vee creamy peanut butter
  • 1 tbsp Hy-Vee packed brown sugar
  • 1 tbsp Hy-Vee cider vinegar
  • 2 tbsp Hy-Vee canola oil
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1/4 c. chopped green onions
  • 1/3 c. thinly sliced red bell pepper
  • 1/3 c. thinly sliced yellow bell pepper
  • 1/4 pound Hy-Vee fettuccini noodles, cooked
  • 12 medium Hy-Vee Fish Market cooked shrimp
  • Lime wedges, for garnish
  • Cilantro leaves, for garnish
  • Hy-Vee crushed red pepper, to taste

All you do:

  1. In a small bowl, whisk together soy sauce, water, peanut butter, brown sugar and vinegar until smooth; set aside.
  2. Heat a large wok over medium-high heat, add canola oil. When oil is hot, add garlic and ginger; let cook until fragrant, about 1 minute. Add the green onions and bell peppers and stir-fry about 2 minutes. Add the cooked noodles and shrimp and toss to coat.
  3. Add the peanut butter mixture and toss to distribute. Cook until heated through, about 2 minutes.
  4. Serve pad Thai garnished with lime, cilantro and crushed red pepper.

Daily Values:

6% vitamin A 6% calcium
70% vitamin C 15% iron

Nutrition Facts per serving:

Calories: 470 Protein: 16g
Carbohydrate: 56g Saturated Fat: 3g
Cholesterol: 45mg Sodium: 910mg
Dietary Fiber: 4g Sugar: 11g
Fat: 20g Trans fats: 0g
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