Pad ShiritakThai
- Number of Servings: 4
Ingredients
16 ounces shiratake noodles -- spaghetti style 9 tablespoons fish sauce 6 tablespoons rice wine vinegar 1 tablespoon sugar 3 tablespoons lemon juice 6 tablespoons ketchup 1 1/2 teaspoons crushed red pepper 2 cloves garlic -- minced 1/2 cup Egg Beaters® 99% egg substitute 1 medium carrot -- shredded 2 scallions -- thinly sliced 3 ounces shrimp -- raw, chopped 2 cups bean sprouts 3 tablespoons cilantro -- minced 1/2 ounce peanuts, dry-roasted unsalted -- chopped
Rinse noodles well under running water. Whisk fish sauce, lemon juice, rice wine vinegar, ketchup, sugar and crushed red pepper together in a small bowl, set aside. Brown chicken in a wok sprayed with cooking spray, add onions and garlic. Cook until chicken is no longer pink. Make well in chicken/onion/garlic and add egg substitute. Cook until "scrambled". Add shrimp, noodles and bean sprouts and cook just until shrimp turn opaque, about 2 min. Stir in fish sauce mxture and toss to coat evenly. Cook until heated through, sprinkle with carrots, cilantro and peanuts and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user LOLIESPAGNOLIE.
Number of Servings: 4
Recipe submitted by SparkPeople user LOLIESPAGNOLIE.
Nutritional Info Amount Per Serving
- Calories: 114.0
- Total Fat: 2.2 g
- Cholesterol: 0.3 mg
- Sodium: 397.7 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 5.7 g
- Protein: 10.0 g
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