• Cook noodles according to package directions, drain and set aside.

To make the Teriyaki Sauce:

• In a medium saucepan, combine the soy sauce, water, ginger, garlic, and brown sugar. Cook over medium heat and bring to a boil.
• Mix ¼ cup water and cornstarch until smooth and stir into bubbling soy sauce mixture whisking constantly to prevent lumping. Remove from stove and measure out ¼ cup of sauce. Store remaining sauce in an airtight container in the fridge up to 1 month.

To make the pad thai:

• In a small bowl, using a hand whisk, combine ¼ cup teriyaki sauce, hot water, peanut butter, and red pepper flakes, until well incorporated. Set aside.
• In a large non stick skillet over medium high heat, warm the sesame oil until hot. Add the minced garlic, and saute 1 minute. Add shrimp and sauté for 2 minutes or until shrimp are almost done.
• Stir in the peanut butter mixture, and cook for 2 minutes or until sauce thickens. Add the pad thai noodles, red pepper slices, and snow peas; cook for 2 minutes or until thoroughly heated.
• Sprinkle with cilantro and peanuts and drizzle with lime juice.