Shrimp Pad Thai

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 489.5
  • Total Fat: 15.3 g
  • Cholesterol: 264.8 mg
  • Sodium: 1,603.3 mg
  • Total Carbs: 56.0 g
  • Dietary Fiber: 3.1 g
  • Protein: 35.7 g

View full nutritional breakdown of Shrimp Pad Thai calories by ingredient
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Introduction

delicious! delicious!
Number of Servings: 2

Ingredients

    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

Directions

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.

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