Peanut Butter Shrimp Pad Thai
Designed to serve two, this easy pad thai is the perfect dish for a date night in.
Servings and Ingredients
|1 tbsp. Hy-Vee soy sauce|
|1 tbsp. water|
|1 tbsp. Hy-Vee creamy peanut butter|
|1 tbsp. Hy-Vee brown sugar, packed|
|1 tbsp. Hy-Vee apple cider vinegar|
|2 tbsp. Hy-Vee canola oil|
|1 tsp. garlic, minced|
|1 tsp. ginger, minced|
|¼ c. green onions, sliced|
|⅓ c. red bell pepper, seeded and thinly sliced|
|⅓ c. yellow bell pepper, seeded and thinly sliced|
|¼ lbs. Hy-Vee fettuccini noodles, cooked|
|12 medium Hy-Vee Fish Market cooked shrimp|
|Lime wedges, for garnish|
|Fresh cilantro leaves, for garnish|
|Hy-Vee red pepper flakes, to taste|
Things To Grab
- Small bowl
- Large wok
- In a small bowl, whisk together soy sauce, water, peanut butter, brown sugar and vinegar until smooth; set aside.
- 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.
- Add the peanut butter mixture and toss to distribute. Cook until heated through, about 2 minutes.
- Serve pad Thai garnished with lime, cilantro and crushed red pepper.
460 Calories per serving
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 45mg
- Sodium: 820mg
- Total Carbohydrates: 54g
- Protein: 15g
Vitamin D 0%
From the week of May 18, 2011