Shrimp Pad Thai On The Lighter Side
Shrimp Pad Thai On The Lighter Side
www.Skinnytaste.com
Servings: 2 • Serving Size: 1/2 • Old Points: 9 pts • Points+: 11 pts
Calories: 400 • Fat: 18.7 g • Protein: 37.5 g • Carb: 25.1 g • Fiber: 2.1 g • Sugar: 9.4 g
Sodium: 1391 mg
Ingredients:
3 oz packaged rice noodles (rice sticks)
2 tsp oil
1 clove garlic, finely minced
6 oz medium-sized shrimp, shelled and deveined
2 oz fried firm tofu, cut into slices (optional)
1 large egg
1 large egg white
5 oz bean sprouts
1 oz Chinese chives (or scallions), cut into 2-inch lengths
1 tbsp crushed peanuts
lime wedges
For the Seasonings:
1 1/2 tbsp fish sauce (Thai Kitchen brand for gluten free)
1 tbsp sugar
2 tbsp water
1 tbsp rice vinegar
1/2 tsp chili powder or more, to taste
Directions:
Follow the package instructions to cook the dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling. Rinse the boiled noodles with cold running water.
Mix all the seasoning ingredients in a small bowl until well combined, set aside.
Heat up a large skillet on high heat and add the oil. As soon as the oil is hot, add the garlic to the skillet and start stirring until you smell the aroma of the garlic. Add the shrimp and the tofu and continue stirring. As soon as the shrimp changes color, add the noodles and stir-continuously, about 30 seconds. Use the spatula to push the noodles to one side of the skillet, and crack the eggs on the empty side of the skillet. Use the spatula to break the egg yolk and let cook for about 30 seconds. Combine the egg and the noodles, and add the seasoning sauce. Stir to combine well with the noodles.
Next, add the bean sprouts and chives and continue stirring. As soon as the bean sprouts are cooked, stir-in the crushed peanut. Turn off the heat and serve the Pad Thai immediately with the lime wedges.
www.Skinnytaste.com
Servings: 2 • Serving Size: 1/2 • Old Points: 9 pts • Points+: 11 pts
Calories: 400 • Fat: 18.7 g • Protein: 37.5 g • Carb: 25.1 g • Fiber: 2.1 g • Sugar: 9.4 g
Sodium: 1391 mg
Ingredients:
3 oz packaged rice noodles (rice sticks)
2 tsp oil
1 clove garlic, finely minced
6 oz medium-sized shrimp, shelled and deveined
2 oz fried firm tofu, cut into slices (optional)
1 large egg
1 large egg white
5 oz bean sprouts
1 oz Chinese chives (or scallions), cut into 2-inch lengths
1 tbsp crushed peanuts
lime wedges
For the Seasonings:
1 1/2 tbsp fish sauce (Thai Kitchen brand for gluten free)
1 tbsp sugar
2 tbsp water
1 tbsp rice vinegar
1/2 tsp chili powder or more, to taste
Directions:
Follow the package instructions to cook the dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling. Rinse the boiled noodles with cold running water.
Mix all the seasoning ingredients in a small bowl until well combined, set aside.
Heat up a large skillet on high heat and add the oil. As soon as the oil is hot, add the garlic to the skillet and start stirring until you smell the aroma of the garlic. Add the shrimp and the tofu and continue stirring. As soon as the shrimp changes color, add the noodles and stir-continuously, about 30 seconds. Use the spatula to push the noodles to one side of the skillet, and crack the eggs on the empty side of the skillet. Use the spatula to break the egg yolk and let cook for about 30 seconds. Combine the egg and the noodles, and add the seasoning sauce. Stir to combine well with the noodles.
Next, add the bean sprouts and chives and continue stirring. As soon as the bean sprouts are cooked, stir-in the crushed peanut. Turn off the heat and serve the Pad Thai immediately with the lime wedges.
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Replies
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Tried making this recipe on Saturday evening along with the veggie potstickers. Very labor intensive recipe. Took forever to make. I thought it was really good though. I like things a little spicier and added 1/2 tbsp. of thai chili paste to the top with the crushed peanuts and scallions. I would make this again, maybe next time now that I have made it once it won't take so long.:flowerforyou:0
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:grumble: Curses. I love pad thai. LOVE IT! But I'm just not a good enough cook for all that. Hats off to you.
Sigh. Guess I'll stick with Thai Me Up take out.0 -
Yum!0
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I'm a pad thai addict, maybe I'll try this one day. It looks like a lot though.
If anyone wants a super easy recipe you can use tofu noodles, thai kitchen's pad thai sauce, some ginger and peanuts to make something similar.0 -
bump0
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Sounds great! Thanks for posting.0
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Im definitely going to try this soon!
Can someone tell me what "bump" means?0 -
sounds delish! will try to make this someday soon!0
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bump, looks tasty!0
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bump!0
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Bump!0
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BUMP0
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Im definitely going to try this soon!
Can someone tell me what "bump" means?
Bump is used for entering the topic so you can refer to it from your profile page.
Andy0
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