Shrimp Pad Thai

I have received some requests to share my recipe for Shrimp Pad Thai which is from a diabetic cookbook (I can't remember the exact name).

4 oz whole grain vermicelli or spaghetti noodles (I use quinoa noodles)
8 oz raw shrimp, peeled
3 oz snow peas, cut in half diagonally
1/2 cup chopped green onions (green & white parts)
2 oz unsalted peanuts, toasted and finely chopped


Sauce
1/2 cup chopped fresh cilantro
1 medium jalapeno pepper, stemmed
2 tbs fresh lime juice
2 tbs rice vinegar or white vinegar
2 tbs water
2 tbs unsalted peanut butter
1 1/2 tbs sugar
2 tsp reduced sodium soy sauce
1/4 tsp red pepper flakes
2-3 tbs chopped cilantro for garnish
1 medium lime quartered, for garnish

1. Cook pasta according to package directions, omitting any salt or fat. During last 3 min of cooking stir in shrimp and cook 3 minutes or until opaque in center

2. Meanwhile, combine sauce ingredients, except cilantro and lime wedges in blender. Puree until well blended

3. Place snow peas in colander and drain pasta over snow peas. Shake off excess liquid. Transfer to large bowl. Spoon sauce over pasta mixture and toss until well coated. Sprinkle with green onions and peanuts and toss gently. Garnish with cilantro and lime wedges.

Unfotunately I lost the print out of the recipe so I do not have the exact nutritional information. However I will try to find the book at work tomorrow and will post info if found.