Shrimp Pad Thai

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

Cook pasta according to package directions, omitting salt and fat; drain and set aside. Combine teriyaki sauce, hot water, peanut butter, and Sriracha, stirring with a whisk.

Heat the sesame oil in a large nonstick skillet over medium-high heat. Add minced garlic, and sauté 1 minute.

Add shrimp; sauté for 2 minutes or until shrimp are almost done. Add teriyaki sauce mixture, and cook for 2 minutes or until sauce thickens.

Add pasta and snow peas; cook for 2 minutes or until thoroughly heated, stirring well. Sprinkle with cilantro and peanuts.

Serve with lime wedges. Makes 5 servings (serving size: about 1 1/2 cups pad thai, about 1 tablespoon cilantro, about 1 tablespoon peanuts, and 1 lime wedge)