Shrimp Pad Thai

Cooking Light
<p>Shrimp Pad Thai</p>

Photo: Lee Harrelson

This lightened Pad Thai is packed with vibrant ingredients like crushed red pepper, sliced green onions, and dry-roasted peanuts to add great flavor.

6 servings (serving size: 1 1/2 cups)

Ingredients

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8 ounces wide rice stick noodles (Banh Pho)
1/4 cup ketchup
2 tablespoons sugar
3 tablespoons fish sauce
1/2 teaspoon crushed red pepper
2 tablespoons vegetable oil, divided
1 pound medium shrimp, peeled and deveined
2 large eggs, lightly beaten
1 cup fresh bean sprouts
3/4 cup (1-inch) sliced green onions
1 teaspoon bottled minced garlic
2 tablespoons chopped unsalted, dry-roasted peanuts

Preparation

Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain.

Combine ketchup, sugar, fish sauce, and pepper in a small bowl.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.

Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions, and garlic; cook 1 minute. Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated. Sprinkle with peanuts.

Created date

September 2004

Nutritional Information

Calories 343
Caloriesfromfat 24 %
Fat 9.2 g
Satfat 1.6 g
Monofat 2.6 g
Polyfat 3.9 g
Protein 21.3 g
Carbohydrate 42.4 g
Fiber 1.4 g
Cholesterol 186 mg
Iron 3 mg
Sodium 912 mg
Calcium 60 mg