Shrimp Pad Thai

4 oz rice-stick noodles
1/8 cup tomato-based chile sauce
1/8 cup fresh lime juice
1.5 Tbsp soy sauce
1 Tbsp light brown sugar
1 Tbsp vegetable oil
2 garlic cloves minced
0.5 lb pelled deveined med shrimp
1.5 cup bean sprouts
4 scallions trimmed halved lengthwise and cut crosswise into 2-in pieces
1 large egg, lightly beaten (or 2Tbsp egg product)
garnish with 1/6 cup chopped dry-roasted peanuts, 1/8 cup fresh cilantro and lime wedge

Bring large pot of water to boil; remove from heat. Stir in the noodles; let soak until softened but still undercooked, 3 minutes. Drain; rinse under cold water until cool

In a small bowl, whisk together chile sauce, lime juice, soy sauce3, brownsugar, and anchovy paste (or fish sauce). In a large nonstick skillet, heat half the oil over med-high heat. Add garlic, cook until fragrant, about 30 sec. Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer the shrimp to a plate.

Return the skillet to med-high heat. Add the remaining oil along with the noodles and chile sauce mixture; cook, tossing, until combined, about 1 minute. Add the bean sprouts, scallions, and shrimp. Pour in the egg; toss until the noodles are coated and cooked through, about 2 minutes. Serve topped with garnishes if desired.

Serving Size: makes 2-3 servings

Number of Servings: 2

Recipe submitted by SparkPeople user L19CHRISTYM.