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Shrimp Pad Thai
Nb persons: 4
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| Smother homemade Pad Thai with spicy shrimp, bean sprouts, peanuts and green onion for an Asian dish you will prepare again and again. Ingredients | |
| 8 ounces | uncooked flat rice noodles, (pad Thai noodles) |
| 2 tablespoons | dark brown sugar |
| 2 tablespoons | lower-sodium soy sauce |
| 1 1/2 tablespoons | fish sauce |
| 1 1/2 tablespoons | fresh lime juice |
| 1 tablespoon | Sriracha or chili garlic sauce |
| 3 tablespoons | canola oil |
| 1 cup (2-inch) | green onion pieces |
| 8 ounces | peeled and deveined large shrimp |
| 5 | garlic cloves, minced |
| 1 cup | fresh bean sprouts |
| 1/4 cup | chopped unsalted dry-roasted peanuts |
| 3 tablespoons | thinly sliced fresh basil |
Preparation
1. Cook noodles according to package directions; drain.
2. While water comes to a boil, combine sugar and next 4 ingredients (through Sriracha) in a small bowl.
3. Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add onion pieces, shrimp, and garlic; stir-fry 2 minutes or until shrimp is almost done. Add cooked noodles; toss to combine. Stir in sauce; cook 1 minute, stirring constantly to combine. Arrange about 1 cup noodle mixture on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1 tablespoon peanuts, and 2 teaspoons basil.
Nutritional Information
Amount per serving
Calories 462 Fat 16.1 g Satfat 1.6 g Monofat 9.1 g Polyfat 4.8 g Protein 15.8 g Carbohydrate 64.3 g Fiber 2.6 g Cholesterol 86 mg Iron 3.7 mg Sodium 779 mg Calcium 90 mg
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