12 oz linguine pasta
5 tablespoons lime juice
1/4 cup bottled Thai fish sauce
1/4 cup lower-sodium teriyaki sauce
3 tablespoons sugar
2 tablespoons peanut oil
2 minced garlic cloves
1 lb large shrimp, peeled, deveined
1/4 teaspoon cayenne pepper
3 eggs, beaten
1 cup fresh bean sprouts
1/3 cup sliced fresh basil
1/3 cup chopped, fresh cilantro
3 sliced scallion
1/4 cup salted roasted peanuts, chopped
Cook pasta as directed. Drain.
In a small bowl, combine lime juice, fish sauce, teriyaki sauce and sugar.
In a large skillet over medium heat, add oil. Add garlic, cook until softened. Add shrimp and cayenne pepper. Cook, turning once until shrimp are opaque. Remove from skillet. Reserve.
In same skillet, cook eggs, stirring until set, 2 minutes. Stir in pasta, shrimp, and teriyaki mix until coated. Stir in sprouts, basil, cilantro, and scallion.
Transfer to serving platter. Sprinkle with peanuts, serve.
Cooking with Basil