Photo: Francesco Tonelli; Styling: Philippa Brathwaite
Recipe from Cooking Light

This dish has the starch built in, and because the recipe includes lots of fresh veggies, it qualifies as a one-dish meal.

Ingredients

  • 1 tablespoon rice vinegar
  • 2 1/2 teaspoons honey
  • 1 tablespoon sambal oelek (ground fresh chile paste, such as Huy Fong)
  • 1 tablespoon lower-sodium soy sauce
  • 12 ounces peeled and deveined medium shrimp
  • 4 ounces uncooked flat rice noodles (pad thai noodles)
  • 1 tablespoon peanut oil
  • 2 tablespoons chopped unsalted cashews
  • 1 tablespoon thinly sliced garlic
  • 2 teaspoons chopped peeled fresh ginger
  • 1 green Thai chile, halved
  • 12 sweet mini peppers, halved
  • 3/4 cup matchstick-cut carrot
  • 1/4 teaspoon salt
  • 3/4 cup snow peas, trimmed
  • 3/4 cup fresh bean sprouts

Preparation

Hands On: 30 Minutes
Total: 1 Hour

  1. 1. Combine first 4 ingredients in a medium bowl, stirring well with a whisk. Add shrimp to vinegar mixture; toss to coat. Cover and refrigerate 30 minutes.
  2. 2. Cook noodles according to package directions, omitting salt and fat; drain. Rinse with cold water; drain.
  3. 3. Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add cashews, garlic, ginger, and chile to pan; stir-fry 1 minute or until garlic begins to brown. Remove cashew mixture from pan with a slotted spoon, and set aside.
  4. 4. Increase heat to high. Add sweet peppers, carrot, and salt to pan; stir-fry 2 minutes. Add shrimp mixture (do not drain); stir-fry 2 minutes. Stir in noodles and peas; cook 1 minute, tossing to coat. Return cashew mixture to pan. Add bean sprouts; cook 1 minute or until thoroughly heated, tossing frequently.

Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Adam Hickman,
August 2012

Nutritional Information

  • Calories: 299
  • Fat: 8.5g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 2.1g
  • Protein: 21.7g
  • Carbohydrate: 34.3g
  • Fiber: 2.9g
  • Cholesterol: 129mg
  • Iron: 3.4mg
  • Sodium: 492mg
  • Calcium: 84mg