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Shrimp Pad Thai (skinny)
Nb persons: 2
Yield:
Preparation time:
Total time:
Source: Hungry Girl
| 2 pkg. | House Foods Tofu Shirataki, Fettuccine Shape |
| 4 oz. | cooked medium shrimp |
| 2 c. | chopped broccoli |
| 1 1/2 c. | bean sprouts |
| 3/4 c. | chopped scallions |
| 1/2 c. | fat-free liquid egg substitute |
| 2 Tb. | canned tomato sauce |
| 2 Tb. | light teriyaki sauce |
| 1 Tb. | chili garlic sauce |
| 1 tsp. | reduced-fat peanut butter |
| 2 Tb. | Splenda No Calorie Sweetener , granulated |
Rinse and drain shirataki noodles well. Pat dry. Place noodles in a microwave safe bowl and microwave for 1 minute.
Drain excess liquid from noodles and pat them until thoroughly dry. Cut noodles into pieces about 3 inches in length. Set aside.
In a small bowl, combine tomato sauce, teriyaki sauce, chili garlic sauce, peanut butter, and Splenda, and stir thoroughly. Set aside, as well.
Spray a wok or large pan with nonstick spray and set heat to medium-high. Once pan is hot, add egg substitute. Stirring constantly, cook for 1 minute or until egg is soft-scrambled.
Add broccoli, sprouts, and scallions, and cook for 2 minutes. Then add noodles, sauce mixture, and shrimp. Stir thoroughly, and cook for 3 minutes or until dish is heated throughout.
Each serving=242 calories
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