Shrimp Pad Thai

This is my easy version of a class Thai noodle dish!

1 box whole wheat spaghetti prepared according to package directions.

1 pound shrimp peeled and deveined
1/3 cup orange, miso and sesame dressing
4 carrots peeled and cut into match sticks
1 bunch broccoli cut into match sticks (peel the stem with the vegetable peeler before cutting)
5 white mushrooms sliced thin
1 onion sliced thin
1 tablespoon canola oil

1 tablespoon low sodium soy sauce
1 tablespoon peanut butter
1 teaspoon minced ginger
2 cloves minced garlic
1 sauce packet from oriental ramen noodles
1/2 cup boiling water
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon white sugar
Black pepper to taste

Place the leaned shrimp in a freezer bag with the dressing and refrigerate for at least. 15 minutes. In a large heavy bottom skillet over medium high heat pour in the oil. Add in the vegetables and let cook for 7-8 minutes. While this is cooking combine the soy, peanut butter, ginger, garlic, season pack, sugar, pepper and pepper flakes. Pour in the water and stir well to combine. Pour in the shrimp and dressing. Let the shrimp cook almost all the w then add the sauce mixture. Let this thicken slightly then serve over the hot noodles. For more on this recipe or any others plea email me at alesia.leach@gmail.com