|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 salt, divided|
|1||pound medium shrimp, peeled and deveined|
|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.