Peanut Butter Pad Thai

Name: Peanut Butter Pad Thai
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 0
Ingredients: ½ cup SKIPPY® creamy peanut butter; ¼ cup fish sauce; 2 tablespoons soy sauce; 1 tablespoon lime juice; 1 tablespoon minced garlic or ½ teaspoon garlic salt; 2 tablespoons sriracha sauce or red pepper flakes; 1 tablespoon brown sugar; ½ cup water; 2 cups frozen shrimp, thawed*; 2 tablespoons oil, divided; 2 cups frozen mixed vegetables, thawed and drained; 1 egg, beaten; 2 cups cooked rice noodles**; cilantro leaves if desired; *Cooked and cubed chicken may substitute. **Spaghetti or ramen noodles may be substituted.

Christina Machamer

Easy Meals

Total time

30 min

Prep Time

15 min

Cook Time

15 min

Cook Method

Stovetop

Ingredients


½	cup SKIPPY^® creamy peanut butter
¼	cup fish sauce
2	tablespoons soy sauce
1	tablespoon lime juice
1	tablespoon minced garlic or ½ teaspoon garlic salt
2	tablespoons sriracha sauce or red pepper flakes
1	tablespoon brown sugar
½	cup water
2	cups frozen shrimp, thawed*
2	tablespoons oil, divided
2	cups frozen mixed vegetables, thawed and drained
1	egg, beaten
2	cups cooked rice noodles**
	cilantro leaves if desired
	Cooked and cubed chicken may substitute. *Spaghetti or ramen noodles may be substituted.

Directions

In bowl, whisk together peanut butter, fish sauce, soy sauce, lime juice, garlic, sriracha sauce and brown sugar. Gradually whisk in water
In large skillet over medium-high heat, cook and stir shrimp in 1 tablespoon oil 30 seconds. Stir in vegetables; cook 1 minute or until shrimp are pink.
Push shrimp and vegetables to one side of skillet. Add 1 tablespoon oil to empty side of skillet. Add beaten egg; cook and stir egg 30 seconds or until egg is scrambled.
Stir in cooked noodles and sauce. Cook 1 to 2 minutes or until hot. Garnish with cilantro, if desired.