Shrimp Pad Thai

(2)
  • Number of Servings: 4
Ingredients
8 oz. somen noodles1 1/2 c. low fat chicken broth1 large egg2 T. low-sodium soy sauce2 T. peanut butter1 tsp. Asian hot sauce2 tsp. olive oil2 lb. shrimp, peeled & deveined1 medium red pepper, diced1 T. ginger root, fresh, minced1 medium garlic clove, minced
Directions
Cook noodles according to package direction without added salt or fat. Drain, transfer to a large bowl and cover with foil to keep warm.
Meanwhile, in a medium bowl, whisk together broth, egg, soy sauce, peanut butter, and hot sauce, set aside until later.
Heat oil in a large non-skillet over medium-high heat. Add shrimp, red pepper, ginger and garlic. Sauce until shrimp just begin to turn pick.
Add sauce mixture and bring to a simmer. Cook until shrimp are bright pink and cooked through, stirring constantly. Stir shrimp mixture into noodles and mix well. Serve

Number of Servings: 4

Recipe submitted by SparkPeople user BANKGIRLCC.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 545.9
  • Total Fat: 12.1 g
  • Cholesterol: 397.7 mg
  • Sodium: 2,073.4 mg
  • Total Carbs: 49.2 g
  • Dietary Fiber: 3.6 g
  • Protein: 57.2 g

Member Reviews
  • BIGGATOR9
    One of the things that I really liked about this recipe was that it was filling. I am always hungry and need large portions to feel full. I will add a little more hot sauce next time and scallions and lime juice too. Overall it was very good - 2/26/09
  • DANIMITE2
    Delicious! I only used 1 pound of small shrimp, and that was plenty. There was shrimp in every bite. I also added some shelled edamame, and my husband put some corn in his! - 5/17/08