Shrimp Pad Thai
Here is a Thai restaurant favorite that's simple enough to make in your own kitchen. Added bonus: you can control the spice level.
1/4 cup chili sauce
3 tablespoons lime juice
3 tablespoons low-sodium soy sauce
1 tablespoon brown sugar, packed
1 teaspoon anchovy paste
2 tablespoons canola oil
2 cloves garlic, minced
1 pound peeled shrimp
6 ounces rice noodles
1 tablespoon canola oil
3 cups bean sprouts
8 green onions, cut diagonally
1 egg white, lightly beaten
Additional bean sprouts
2 tablespoons finely chopped dry-roasted peanuts
Fresh cilantro leaves, chopped (no stems, please!)
4 lime wedges
- In small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar and anchovy paste. Set aside.
- In large non-stick skillet, heat 2 tablespoons canola oil over medium-high heat. Add garlic, stir and cook about 30 seconds. Add shrimp and cook until opaque throughout, about 3 minutes. Transfer shrimp to plate.
- Meanwhile, soak rice noodles in boiling water until softened, about 3 minutes. Drain.
- Add remaining tablespoon of canola oil to skillet. Add noodles, chili sauce mixture and heat through, about 1 minute. Add bean sprouts, green onions and shrimp. Pour in egg white. Toss until noodles are coated, about 2 minutes.
- Serve topped with accompaniments.
Makes 6 (1 cup) servings.
Nutritional Information Per Serving (1/6 of recipe; 1 cup): Calories 350; Total Fat 9g; Saturated Fat 1g; Cholesterol 150mg; Sodium 930mg; Carbohydrates 46g; Fiber 2g; Protein 21g.
Recipe and photograph courtesy of CanolaInfo.org.