Shrimp Pad Thai
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 oz rice sticks2 T fish sauce2 T low-sodium soy sauce2 T brown sugar1/4 t crushed red pepper, or more to taste2 t vegetable oil1 egg, lightly beaten1 lb frozen shrimp4 garlic cloves, minced4 green onions, coarsely onions2 C fresh bean sprouts2 T chopped peanutslime wedgesfresh chopped cilantro
Bring large pot pf water to boil. Remove from heat and add rice, stirring to separate. Soak 5-7 minutes, or until tender; then drain and rinse in cold water. Set aside.
Mix fish sauce, soy sauce, sugar and crushed red pepper in small bowl until sugar dissolves. Set aside.
Heat 1 tsp oil in wok over med-high heat. Add egg, and cook quickly, until opaque. Move to side. 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 until softened, about 2 minutes. Add sauce mixture. Coat noodles evenly, stirring until heated through. Stir in green onions, and bean sprouts and cook 2 more minutes. Mound on serving platter, and garnish with peanuts, lime wedges and cilantro.
Of course, you could substitute the shrimp with chicken, if you're family prefers. :) It's yummy either way.
Makes about 6 - 1 1/3 cup servings.
Mix fish sauce, soy sauce, sugar and crushed red pepper in small bowl until sugar dissolves. Set aside.
Heat 1 tsp oil in wok over med-high heat. Add egg, and cook quickly, until opaque. Move to side. 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 until softened, about 2 minutes. Add sauce mixture. Coat noodles evenly, stirring until heated through. Stir in green onions, and bean sprouts and cook 2 more minutes. Mound on serving platter, and garnish with peanuts, lime wedges and cilantro.
Of course, you could substitute the shrimp with chicken, if you're family prefers. :) It's yummy either way.
Makes about 6 - 1 1/3 cup servings.
Nutritional Info Amount Per Serving
- Calories: 210.5
- Total Fat: 5.9 g
- Cholesterol: 178.2 mg
- Sodium: 895.4 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 1.8 g
- Protein: 20.4 g
Member Reviews
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CD13009699
I googled rice sticks as I never heard of that and it says it is rice sticks noodle. The seasoning looks delicious and I will try it but I will use half the noodles and replace the other half with bean sprouts to give it the crunch I love and to save on carbs and calories. Thanks for the recipe! - 12/5/12
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SONICB
This had a really nice flavor, but I thought there was only barely enough sauce (the noodles were a little dry). Next time I will probably make more sauce or water it down with the water for cooking the rice noodles... to keep the sodium down. Thank you for the recipe--it's quite tasty! - 1/16/10
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NCAGE1974
The best dish i've ate since i been on my diet. If you miss dishes like pad woon sen or pad thai you should definitely fix this. It will be one of my go tos from now on. The 3 slight changes i made: used chicken (don't like shrimp). Used 3 cups bean sprouts (like them) and used stir fried Onions. - 1/27/13
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MOUNTAINGIRL121
Tastes mostly like pad thai. It appears the nutrition facts are off, the maifun rice sticks I bought said 2 oz is a serving at 200 cal per serving, 4 servs x 200 = 800 /6 servs in this recipe = 133 cal from the rice noodles, the break down says 41. Maybe the author used a different type of noodle? - 2/9/14
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CD2702433
We LOVE this! Per other comments I doubled the sauce. I didn't use the egg or peanuts. I changed this for our taste by adding 1" fresh minced ginger,brocolli, red cabbage and celery. I used agave instead of brown sugar and olive and sesame oil. I used leftover rice instead of rice noodles. - 2/20/13