12 oz linguine pasta
5 tbsp. lime juice
1/4 cup bottled Thai fish sauce
1/4 cup lower-sodium teriyaki sauce
3 tbsp. sugar
2 tbsp. peanut oil
2 minced garlic cloves
1 lb large shrimp, peeled, deveined
1/4 tsp. 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 med 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.

Submitted by: Sherry Monfils