Shrimp Pad Thai On The Lighter Side

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DHalaby73
DHalaby73 Posts: 980 Member
in Recipes
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.

Replies

  • mavsfan2009
    mavsfan2009 Posts: 261 Member
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    Bump
  • srp2011
    srp2011 Posts: 1,829 Member
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    Bump
  • bonboncito
    bonboncito Posts: 234 Member
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    bump
  • KarenDStevens
    KarenDStevens Posts: 5 Member
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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:
  • BrettPGH
    BrettPGH Posts: 4,720 Member
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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.
  • TaraMKL
    TaraMKL Posts: 124 Member
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    Yum!
  • _HeathBar_
    _HeathBar_ Posts: 902 Member
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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.
  • Rosbrook1985
    Rosbrook1985 Posts: 130 Member
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    bump
  • CapsFan17
    CapsFan17 Posts: 198
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    Sounds great! Thanks for posting.
  • jezabaker
    jezabaker Posts: 1
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    Im definitely going to try this soon!

    Can someone tell me what "bump" means?
  • thingal12
    thingal12 Posts: 302 Member
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    sounds delish! will try to make this someday soon!
  • krisaddress
    krisaddress Posts: 43 Member
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    bump, looks tasty!
  • L00py_T0ucan
    L00py_T0ucan Posts: 1,378 Member
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    bump!
  • skullik
    skullik Posts: 142 Member
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    Bump!
  • HealthfulLife
    HealthfulLife Posts: 28 Member
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    BUMP
  • Lonewolf1507
    Lonewolf1507 Posts: 507 Member
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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.

    Andy

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