Shrimp Pad Thai w/Black Bean Pasta

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 579.8
  • Total Fat: 21.8 g
  • Cholesterol: 314.7 mg
  • Sodium: 3,012.0 mg
  • Total Carbs: 46.4 g
  • Dietary Fiber: 15.7 g
  • Protein: 54.9 g

View full nutritional breakdown of Shrimp Pad Thai w/Black Bean Pasta calories by ingredient
Submitted by:

Introduction

High protein counters the carbs High protein counters the carbs
Number of Servings: 2

Ingredients

    2 large Eggs
    1/2 tsp red pepper flake
    1/4 cup Fish Sauce
    1 clove Garlic, mibced
    3 med Scallions, chopped
    24 large Shrimp, raw
    1 oz Dry Roasted Peanuts, Unsalted
    1 Tbsp Extra Virgin Olive Oil
    2 cup Bean sprouts
    1/4 cup Rice Vinegar
    1 Tbsp honey, raw
    4 oz Explore Black Bean Spaghetti
    2 pkts Stevia

Directions

1. Cook noodles as package directs. Drain and run under cold water. Set aside. 2. In medium bowl, whisk together fish sauce, rice vinegar, honey, and red pepper flakes; set aside. 3. In large wok over high heat, heat oil . Add garlic & cup green onions & fry until fragrant, 1 minute. Then add eggs & cook, scrambling with wooden spoon, 2 minutes. Add 1 cups bean sprouts & stir-fry until crisp-tender, 3 minutes. Drain liquid if needed. Move bean sprouts and egg mixture to side of wok and add shrimp to other side; let cook for 5 minutes or until bright pink. Stir everything together and add sauce and the noodles. Gently toss mixture until noodles are heated through and sauce has thickened slightly. 4. Serve immediately, garnished with chopped peanuts, lime wedges, red pepper flakes, and remaining cup bean sprouts. Serving Size: 2

Number of Servings: 2.0

Recipe submitted by SparkPeople user BABYDOLLMUSIC23.

Rate This Recipe