SHRIMP PAD THAI

If you’ve never had real pad Thai, it will change your life when you do. It’s a perfect example of Asian kitchen alchemy. The texture of the rice noodles against the sweet, salty, sour, and bitter taste of the almost seventeen ingredients (in the original) is the thesis for every Asian fusion dish to come out of an American chef’s kitchen since the 1980s. “Complex,” “layered,” and “dynamic” are words that come to mind—and every bite is different. All that comes with a price, though! The original can tip the scales at 2,000 calories per serving. This made-over version comes in at a fraction of the calories and a fraction of the work, and it tastes great. Fish sauce is derived from fermented fish and can be found in many Southeast Asian dishes. It is available in the ethnic or Asian aisle of most major supermarkets. Serves 4

1. Bring a large pot of water to a boil, and cook the noodles according to the package directions. During the last 2 minutes of cooking, add the shrimp, 2 cups of the bean sprouts, and the sugar snap peas. Stir to distribute the ingredients evenly, and continue to cook until the vegetables are tender and the shrimp are cooked through, about 2 minutes. Drain in a colander and set aside.

2. While the shrimp are cooking, heat the teriyaki sauce in a medium saucepan over high heat. When sauce comes to a boil, whisk in the peanut butter, lime juice, fish sauce, and scallions until the mixture is smooth. Pour the sauce into a large bowl.

3. Add the cooked noodle mixture and the cilantro to the sauce, and toss until everything is completely coated. Top with the remaining 1 cup bean sprouts, and serve.