- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 423.8
- Total Fat: 7.9 g
- Cholesterol: 313.5 mg
- Sodium: 863.9 mg
- Total Carbs: 85.9 g
- Dietary Fiber: 3.1 g
- Protein: 34.1 g
MAKEOVER: Shrimp Pad Thai (by XMAC33)Submitted by: XMAC33
View the original recipe for Shrimp Pad Thai
IntroductionI adjusted the recipe to lower the fat and calories and added more vegs. I adjusted the recipe to lower the fat and calories and added more vegs.
Garlic, 4 cloves
Scallions, raw, 4 medium (4-1/8" long)
Shrimp, cooked, 16 oz (
Peanuts, all types, dry-roasted (with salt), 1 oz
Bean sprouts, 2 cup
Egg, fresh, 2 large
Fish Sauce, 1 tbsp
Soy sauce (shoyu), low sodium, 1 tbsp
*Red Chillies (1 chillie), 1 serving
*Erawan Brand Rice Stick (L), 200 gram(s)
Jeeny's Palm Sugar, 0.25 serving
Jeeny's tamarind puree, 1 serving
Carrots, raw, 1 strip, thin
chill the noodles in colde or iced water after taking them out of boiling water to stop the cooking process and have all your vegs chopped before you start cooking anything, things have to be added quickly if you stop to chop ingredients the noodles will go mushy.
Mix tamarind puree, fish sauce, soy sauce, sugar and crushed red pepper in small bowl until sugar dissolves. Set aside.
Prepare vegs all ready to go into pan.
Heat wok over med-high heat. Add frozen shrimp to wok, cook 5-7 minutes until just cooked through. Drain excess liquid. Add garlic, stir fry 1 minute.
Add remaining oil, and then noodles. Stir fry quickly . Add sauce mixture. Coat noodles evenly, stirring until heated through. Push to one side and break in eggs, let settle then mix into noodles. Stir in green onions, carrots and bean sprouts and cook 2 more minutes. Mound on serving platter, and garnish with peanuts, lime wedges and cilantro.
You can substitute the shrimp with chicken, if you're family prefers. :) It's yummy either way.
Makes about 4 large servings.