This national dish of Thailand is surprisingly easy to make, and our version uses easy-to-find ingredients. For a bit more authenticity, swap in wide rice stick noodles, also called banh pho, for the spaghetti. You can find them in any Asian market or on the Asian aisle of many supermarkets, and as a bonus they cook more quickly too.

This Thai noodle specialty is a speedy one-dish meal. For a twist, substitute rice noodles or sweet potato noodles from the Asian market for the spaghetti.

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

1. Cook pasta according to package directions, omitting salt and fat; drain and set aside.
2. Combine teriyaki sauce, hot water, peanut butter, and Sriracha, stirring with a whisk.
3. Heat the sesame oil in a large nonstick skillet over medium-high heat.
4. Add minced garlic, and sauté 1 minute.
5. Add shrimp; sauté for 2 minutes or until shrimp are almost done.
6. Add teriyaki sauce mixture, and cook for 2 minutes or until sauce thickens.
7. Add pasta and snow peas; cook for 2 minutes or until thoroughly heated, stirring well.
8. Sprinkle with cilantro and peanuts.
9. Serve with lime wedges.