Ingredients
| ½ | cup SKIPPY® creamy peanut butter |
| ¼ | cup fish sauce |
| 2 | tablespoons soy sauce |
| 1 | tablespoon lime juice |
| 1 | tablespoon minced garlic or ½ teaspoon garlic salt |
| 2 | tablespoons sriracha sauce or red pepper flakes |
| 1 | tablespoon brown sugar |
| ½ | cup water |
| 2 | cups frozen shrimp, thawed* |
| 2 | tablespoons oil, divided |
| 2 | cups frozen mixed vegetables, thawed and drained |
| 1 | egg, beaten |
| 2 | cups cooked rice noodles** |
| cilantro leaves if desired | |
| *Cooked and cubed chicken may substitute. **Spaghetti or ramen noodles may be substituted. |
Directions
In bowl, whisk together peanut butter, fish sauce, soy sauce, lime juice, garlic, sriracha sauce and brown sugar. Gradually whisk in water
In large skillet over medium-high heat, cook and stir shrimp in 1 tablespoon oil 30 seconds. Stir in vegetables; cook 1 minute or until shrimp are pink.
Push shrimp and vegetables to one side of skillet. Add 1 tablespoon oil to empty side of skillet. Add beaten egg; cook and stir egg 30 seconds or until egg is scrambled.
Stir in cooked noodles and sauce. Cook 1 to 2 minutes or until hot. Garnish with cilantro, if desired.