This Asian-inspired noodle dish is assembled with quick-cooking thin spaghetti, shrimp and snow peas. The ingredient that pulls it all together is a rich-tasting pad thai sauce. Prep time: 20 minutes Cooking time: 10 minutes Degree of difficulty: easy

1/2 pound thin spaghetti or vermicelli

1 pound shelled and deveined large shrimp

1/2 teaspoon salt, divided

1 tablespoon plus 1 teaspoon olive oil, divided

1 teaspoon finely chopped garlic

1/2 pound snow peas or sugar snap peas

3 tablespoons fresh lime juice

1 bottle (8 oz.) Thai Kitchen Pad Thai Sauce

2 green onions, sliced

• Start to cook pasta according to package directions.
• Meanwhile, sprinkle shrimp with 1/4 teaspoon salt. Heat 1 tablespoon oil in large non-stick skillet over high heat; add shrimp and cook 1 1/2 minutes per side, until golden. Add garlic and cook 30 seconds. Transfer to a plate.
• Heat remaining 1 teaspoon oil in same skillet. Add snow peas; sprinkle with remaining 1/4 teaspoon salt and cook, stirring occasionally, 3 to 4 minutes (4 to 5 minutes for sugar snap peas), until lightly charred in spots and tender-crisp.
• Remove 1/3 cup pasta cooking water to cup. Drain pasta and add to peas in skillet with pasta water, lime juice, pad thai sauce and shrimp. Cook mixture, stirring, 3 to 4 minutes, until heated through. Transfer to serving bowl and sprinkle with green onions. Serve immediately. Makes 4 servings.