Crunchy Peanut Noodles

I found this recipe on Two Pink Hippos

Serves 4 (officially, it serves 4, but they were pretty skimpy servings, so I'm gonna say serves 3)

3 tbsp reduced-fat peanut butter, smooth
2 tbsp rice vinegar
1 tbsp low-sodium soy sauce
1 tbsp water
1 tsp dark sesame oil
1 tsp sugar
1/4 tsp red pepper flakes
4 oz uncooked linguini (I used 4 oz Pad Thai noodles)
1/2 medium red bell pepper, seeded and cut into thin strips
1/2 lb snow peas, fresh, trimmed and cut on diagonal in half
1/4 small cucumber, peeled, seeded, and diced
2 medium scallions, finely chopped
2 tbsp cilantro, chopped
2 tbsp unsalted dry roasted peanuts, chopped
2 tsp olive oil
2 cloves garlic, minced
1 lb shrimp, peeled and deveined

1. In a small bowl, whisk together the peanut butter, vinegar, soy sauce, water, sesame oil, sugar, and crushed red pepper until smooth and creamy. Set aside.

2. Cook the noodles according to package directions. Drain and rinse under cold running water.

3. In a skillet, cook the garlic and shrimp, over medium-high heat, until shrimp is pink and opaque.

4. Combine the shrimp, linguine, peanut sauce, bell pepper, snow peas, cucumber, scallions, and cilantro in a large bowl. Toss gently to mix. Sprinkle with the peanuts before serving.

Results: I had high hopes for this one, because I love anything involving peanut butter, but this was a little disappointing. It didn't taste bad, it just didn't "WOW!" me.