Shrimp Pad Thai
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Shrimp Pad Thai calories by ingredient
Number of Servings: 8
Ingredients
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1lb medium shrimp, peeled and deveined
16oz rice noodles
2tbsp canola oil
2tbsp soy sauce
2tbsp rice vinegar
2tbsp water
2tbsp peanut butter
2tbsp canola oil
2tsp minced garlic
1tsp minced ginger
2 medium carrots julienned
1 cup fresh mushrooms
12oz canned beansprouts drained
1 large scallion(green and white part, chopped)
1tbsp brown sugar
2tbsp asian chili paste
1 Lime (for garnish if desired)
Directions
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.
Member Ratings For This Recipe
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CD13130028
