Shrimp Pad Thai
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1lb medium shrimp, peeled and deveined16oz rice noodles2tbsp canola oil2tbsp soy sauce2tbsp rice vinegar2tbsp water2tbsp peanut butter2tbsp canola oil2tsp minced garlic1tsp minced ginger2 medium carrots julienned1 cup fresh mushrooms12oz canned beansprouts drained1 large scallion(green and white part, chopped)1tbsp brown sugar2tbsp asian chili paste1 Lime (for garnish if desired)
Cook rice noodles according to package directions. You may have to soak them in warm water to soften them more.
In a small bowl, whisk together soy sauce, water, chili paste, cider vinegar, and sugar. Set aside
Heat skillet. Add oil, garlic, and ginger. Heat until fragrant, about 1 minute.
Add veggies (except bean sprouts), and shrimp. Stir fry until shrimp are cooked, about 2 minutes. Add noodles and toss to coat.
Add premixed peanut/spice paste and toss. Cook about 2 minutes. Add bean sprouts (and lime, if desired) as garnish and serve.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KARIANN2012.
In a small bowl, whisk together soy sauce, water, chili paste, cider vinegar, and sugar. Set aside
Heat skillet. Add oil, garlic, and ginger. Heat until fragrant, about 1 minute.
Add veggies (except bean sprouts), and shrimp. Stir fry until shrimp are cooked, about 2 minutes. Add noodles and toss to coat.
Add premixed peanut/spice paste and toss. Cook about 2 minutes. Add bean sprouts (and lime, if desired) as garnish and serve.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KARIANN2012.
Nutritional Info Amount Per Serving
- Calories: 182.5
- Total Fat: 6.4 g
- Cholesterol: 110.5 mg
- Sodium: 392.7 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 1.7 g
- Protein: 14.7 g
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