Peanut sauce:
| 1/3 | cup creamy peanut butter |
| ¼ | to 1/3 cup water |
| 2 | tablespoons low-sodium soy sauce |
| 1½ | tablespoons rice vinegar |
| 1 | to 2 teaspoons chile paste with garlic |
| ½ | teaspoon sugar |
| ½ | teaspoon salt, divided |
Shrimp:
| 1 | pound medium shrimp, peeled and deveined |
| Cooking spray |
Pasta:
| 4 | cups cooked thick udon noodles or linguine (8 ounces uncooked) |
| 1 | red bell pepper, cut into julienne strips |
| ¾ | cup chopped seeded cucumber |
| ½ | cup diagonally cut green onions |
| 3 | tablespoons chopped roasted peanuts |
| 2 | tablespoons cilantro leaves |
| 4 | lime wedges (optional) |
- To prepare sauce, combine the first 6 ingredients and ¼ teaspoon salt; stir with a whisk.
- To prepare the shrimp, toss with ¼ teaspoon salt. Sauté in nonstick skillet coated with cooking spray over medium-high heat for 3 minutes on each side or until done.
- To prepare pasta, combine peanut sauce, shrimp, noodles, bell pepper, cucumber, and onions in a large bowl; toss well. SPrinkle with chopped peanuts and cilantro. Serve with lime wedges.