Peanut Noodles with Shrimp and Veggies

I love getting Pad Thai out at restaurants but have never tried any sort of peanut noodle dish at home. Admittedly, this one isn't very authentic, but it was quick to throw together and tasted good! The original recipe calls for shredded chicken but I had some shrimp to use up so I opted for that instead.

I would also recommend being a little stingy with the cooking water. I added the full cup the recipe calls for and my sauce was a little runny for my taste - I would have rather it coat the noodles a bit more. So just add a little bit at a time until it gets to the consistency you want.

You can cook the shrimp either by sauteeing them for a few minutes in a skillet or throwing them into the pasta the last 3 minutes of cooking.

Peanut Noodles with Shrimp and Veggies
slightly adapted from Stephanie Cooks
Makes about 4 servings

about 18 large shrimp, cooked (or more if you prefer)
1/2 cup smooth peanut butter
2 tablespoons soy sauce
2 teaspoons minced garlic
1 1/2 teaspoons chile-garlic sauce (you can find this in the Asian section of the supermarket)
8 ounces whole-wheat angel hair
1 (12-ounce) bag frozen Steam Fresh Asian Medley vegetables
red pepper flakes (optional)

Bring a large pot of water to boil. Add the pasta and cook according to package directions, saving one cup of cooking water before draining.

Microwave the frozen vegetables according to package directions.

Whisk the peanut butter, soy sauce, garlic, and chile-garlic sauce together in a large bowl (it will be very sticky). Pour in the cooking water from the pasta and whisk until smooth.

Toss all together to coat. Garnish with red pepper flakes if desired. Serve warm or chilled.