Shrimp Pad Thai

DHalaby73
DHalaby73 Posts: 980 Member
edited September 25 in Recipes
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

Replies

  • jamie78
    jamie78 Posts: 514 Member
    yummy!
  • Rubie81
    Rubie81 Posts: 720 Member
    I love you for posting this.
    You wouldn't happen to have a Pad See Ew recipe up your sleeve? :tongue:
  • mb1883
    mb1883 Posts: 37
    Bump
  • DHalaby73
    DHalaby73 Posts: 980 Member
    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.
This discussion has been closed.

Categories