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Shrimp Pad Thai

Shrimp Pad Thai

Photo: Lee Harrelson

Yield

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

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

Ingredients

  • 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

Nutrition 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

How to Make It

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

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

  3. 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.

  4. 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.