8 oz. spaghetti
1 tbsp. vegetable oil
1 cup sliced mushrooms
2 cups shredded carrots
1/2 lb. peeled and deveined raw shrimp (medium size)
1 cup snow peas, capped and de-stringed
1 8-oz. jar Thai peanut sauce

Garnish:

1/4 cup cilantro sprigs
4 lime wedges

While cooking the pasta, begin preparing the sauce.

Bring a large pot of water to a obil over high heat. Add spaghetti and cook until al dente, about 10 minutes. During the last 2 minutes of cooking the pasta, toss in the pea pods into the water to cook tender-crisp. Drain the pasta and snow peas in colander.

Heat oil in large skillet over medium-high heat. Add the mushrooms and carrots and stir fry for 3 minutes. Add the shrimp and continue to stir fry until they turn pink, about another 3 minutes. Add the peanut sauce to the shrimp mixture in the skillet and stir until blended and sauce is heated through.

Place a serving of pasta and peas on a serving bowl, spoon sauce over it. Garnish with cilantro. Provide lime wedges for people to squeeze over their serving, if desired.

Serves 4.