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

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories270
Total Fat7g
Saturated Fat1g
Cholesterol110mg
Sodium740mg
Total Carbohydrate39g
Dietary Fiber4g
Sugars10g
Protein15g