Shrimp Pad Thai

DHalaby73

Total: 25 minutes

Yield: 4 servings

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
Calories:
462
Fat:
16.1g (sat 1.6g,mono 9.1g,poly 4.8g)
Protein:
15.8g
Carbohydrate:
64.3g
Fiber:
2.6g
Cholesterol:
86mg
Iron:
3.7mg
Sodium:
779mg
Calcium:
90mg

jamie78

yummy!

Rubie81

I love you for posting this.
You wouldn't happen to have a Pad See Ew recipe up your sleeve?

mb1883

Bump

DHalaby73

Took me awhile to find one but here you go..

Chicken Pad See Ew


Cooked with bright crunchy greens, these noodles are a classic street food in Thailand. Lemon and sweet soy create a tasty sauce for wok-tossed low-fat pad see ew..

Preparation Time
10 - 15 minutes

Cooking Time
15 minutes

Ingredients (serves 4)

200g rice stick noodles
1 bunch gai lan (Chinese broccoli), ends trimmed, washed
Olive oil spray
400g chicken breast fillets, thinly sliced
1 brown onion, halved, cut into thin wedges
2 garlic cloves, crushed
300g broccoli, cut into florets
2 tbs water
1 egg
2 tbs kecap manis (Indonesian sweet soy)
1 1/2 tbs fresh lemon juice
65g (1 cup) bean sprouts, trimmed
1/2 cup fresh Thai basil leaves
Lemon wedges, to serve

Method
Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes or until tender. Drain.
Meanwhile, cut the gai lan stems from the leaves. Halve the leaves.

Heat a wok over high heat. Spray with olive oil spray. Add one-third of the chicken and stir-fry for 2-3 minutes or until golden. Transfer to a plate. Repeat, in 2 more batches, with olive oil spray and the remaining chicken, reheating the wok between batches.

Add onion and garlic to wok and stir-fry for 1 minute or until aromatic. Add gai lan stems, broccoli and water. Stir-fry for 1-2 minutes. Add noodles and chicken, and combine. Make a well in the centre. Crack egg into well and stir-fry until egg is just cooked.

Add the gai lan leaves, kecap manis and lemon juice, and stir-fry for 1-2 minutes or until the gai lan just wilts. Divide among serving dishes and top with bean sprouts and basil. Serve with lemon wedges.