Yesterday was a busy day of running errands and catching up on household chores. Since starting my new job on Thursday, I have been slowing adjusting to my new schedule. I put together a grocery list and convinced Carlos to come shopping with me. I’m usually pretty quick in the stores as I arrange my grocery list according to the layout of the store. Unfortunately, HyVee decided to rearrange everything in their store this week so I was running all over the place trying to find everything. That was so NOT fun!
I absolutely love mushrooms and would put them in almost everything if I could; however, Carlos does not really care for mushrooms, so sometimes it takes a little convincing to allow for them in certain dishes. Luckily, this dish was so amazing that he realized how the mushrooms only added to the taste.
Peanut Butter Shrimp Pad Thai
- 2 Tablespoons light soy sauce
- 2 Tablespoons water
- 2 Tablespoons creamy peanut butter
- 2 Tablespoons light brown sugar
- 2 Tablespoons cider vinegar
- 1 Tablespoon canola oil of EVOO (extra-virgin olive oil)
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 8 oz. mushrooms, sliced
- 1/4 cup green onion, chopped
- 1 red pepper, thinly sliced
- 1/3 pound thin whole wheat spaghetti or angel hair pasta
- 1 pound large shrimp
- 1/4 teaspoon crushed red pepper
- Lime, for garnish and juice
- 1/4 cup cilantro, chopped
- Heat water in a large pot for pasta. Cook according to package directions.
- Whisk together soy sauce, water, peanut butter, brown sugar and vinegar in a small bowl until smooth. Set aside.
- Heat oil in a large wok over medium-high heat. When oil is hot, add garlic and ginger and cook until fragrant – about 1 minute. Add mushrooms and cook until juices begin to evaporate – about 4 minutes. Add green onion and red pepper and cook an additional 2 minutes.
- Meanwhile, heat a large saucepan over medium heat and cook shrimp according to package directions.
- Add cooked pasta and shrimp to wok and toss. Add peanut sauce and toss to coat.
- Sprinkle with crushed red pepper. Squeeze juice of 1/2 lime over pasta.
- Garnish with cilantro. (Don’t skip this step. The cilantro adds such an amazing freshness to this dish!)
While we were cooking this dish, we discussed why we weren’t using pad thai noodles. After further discussion, we came to the conclusion that by using the wheat pasta, it would keep us full longer than the pad thai noodles would. Have you ever gone out for dinner and had either pad thai or fried rice and felt full when you were done eating, but then were starving again 1 hour later? That’s probably because the nutritional value is so low in white rice and enriched pasta that it doesn’t keep you full for long.