Literally one of my favorite Cooking Light recipes of all time and I have made hundreds. I go back to this again and again - even for entertaining and people love it. The only modification I make is adding snow peas. I was skeptical about the ketchup too - but it works!
Shrimp Pad Thai
Make Thailand's most popular noodle dish in mere minutes. This lightened version is packed with vibrant ingredients such as crushed red pepper, sliced green onions, and dry-roasted peanuts to add great Thai flavor. Our online reviewers noticed that the Shrimp Pad Thai was even better on the second day, so make extra for leftovers.
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- Calories: 343
- Calories from fat: 24%
- Fat: 9.2g
- Saturated fat: 1.6g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 3.9g
- Protein: 21.3g
- Carbohydrate: 42.4g
- Fiber: 1.4g
- Cholesterol: 186mg
- Iron: 3mg
- Sodium: 912mg
- Calcium: 60mg
- 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
- 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.
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