Low-Fat Pad Thai with Shrimp
This simple and quick dish uses the flavors and textures of Southeast Asia in a recipe perfect for a late-night dinner.
Serves: 4Hands-on: 15 minutesTotal: 30 minutesDifficulty: Medium
- ¼ lb. dried rice noodles
- 3 Tbsp. rice vinegar
- 1 Tbsp. fish sauce
- 2 Tbsp. sugar
- 1 tsp. Chinese chili paste with garlic
- 1 Tbsp. peanut oil
- 3 cloves garlic, minced
- 1 egg, beaten
- ½ lb. medium shrimp, peeled
- 2 cups mung bean sprouts
- ½ cup sliced green onions
- ¼ cup chopped peanuts
- 1 lime, cut in wedges
- Place noodles in a large bowl and cover with warm water. Let soak until noodles are soft, about 20 minutes. Drain noodles well and set aside.
- In a small bowl, combine rice vinegar, fish sauce, sugar, and chili paste and mix well; set aside. Have all ingredients ready.
- In wok or large skillet, heat peanut oil over medium-high heat. Add garlic; cook until golden, about 15 seconds. Add egg; stir-fry until set, about 30 seconds. Add shrimp and stir-fry until pink, about 2 minutes.
- Add noodles to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts and stir-fry for 1 minute. Stir vinegar mixture and add to wok; stir-fry until mixture is hot, about 1 to 2 minutes longer. Sprinkle with scallions and peanuts and serve immediately with lime wedges.