Shrimp Pad Thai
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 210.5
- Total Fat: 5.9 g
- Cholesterol: 178.2 mg
- Sodium: 895.4 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 1.8 g
- Protein: 20.4 g
View full nutritional breakdown of Shrimp Pad Thai calories by ingredient
Introduction
I adjusted the recipe to lower the fat and calories. I adjusted the recipe to lower the fat and calories.Number of Servings: 6
Ingredients
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8 oz rice sticks
2 T fish sauce
2 T low-sodium soy sauce
2 T brown sugar
1/4 t crushed red pepper, or more to taste
2 t vegetable oil
1 egg, lightly beaten
1 lb frozen shrimp
4 garlic cloves, minced
4 green onions, coarsely onions
2 C fresh bean sprouts
2 T chopped peanuts
lime wedges
fresh chopped cilantro
Directions
Bring large pot pf water to boil. Remove from heat and add rice, stirring to separate. Soak 5-7 minutes, or until tender; then drain and rinse in cold water. Set aside.
Mix fish sauce, soy sauce, sugar and crushed red pepper in small bowl until sugar dissolves. Set aside.
Heat 1 tsp oil in wok over med-high heat. Add egg, and cook quickly, until opaque. Move to side. Add frozen shrimp to wok, cook 5-7 minutes until just cooked through. Drain excess liquid. Add garlic, stir fry 1 minute.
Add remaining oil, and then noodles. stir fry quickly until softened, about 2 minutes. Add sauce mixture. Coat noodles evenly, stirring until heated through. Stir in green onions, and bean sprouts and cook 2 more minutes. Mound on serving platter, and garnish with peanuts, lime wedges and cilantro.
Of course, you could substitute the shrimp with chicken, if you're family prefers. :) It's yummy either way.
Makes about 6 - 1 1/3 cup servings.
Mix fish sauce, soy sauce, sugar and crushed red pepper in small bowl until sugar dissolves. Set aside.
Heat 1 tsp oil in wok over med-high heat. Add egg, and cook quickly, until opaque. Move to side. Add frozen shrimp to wok, cook 5-7 minutes until just cooked through. Drain excess liquid. Add garlic, stir fry 1 minute.
Add remaining oil, and then noodles. stir fry quickly until softened, about 2 minutes. Add sauce mixture. Coat noodles evenly, stirring until heated through. Stir in green onions, and bean sprouts and cook 2 more minutes. Mound on serving platter, and garnish with peanuts, lime wedges and cilantro.
Of course, you could substitute the shrimp with chicken, if you're family prefers. :) It's yummy either way.
Makes about 6 - 1 1/3 cup servings.
Member Ratings For This Recipe
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QUACKIMADUCKY
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CD13009699
I googled rice sticks as I never heard of that and it says it is rice sticks noodle. The seasoning looks delicious and I will try it but I will use half the noodles and replace the other half with bean sprouts to give it the crunch I love and to save on carbs and calories. Thanks for the recipe! - 12/5/12
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TAMERA10
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MOMMY2BFIT
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KOMAL53
