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    Shrimp Pad Thai


    Source of Recipe


    Cooking Light-5/02


    List of Ingredients


    • 8 ounces wide rice stick noodles (Banh Pho)
    • 1/4 cup ketchup
    • 2 tablespoons sugar
    • 3 tablespoons fish sauce
    • 1/2 teaspoon crushed red pepper
    • 2 tablespoons vegetable oil, divided
    • 1 pound medium shrimp, peeled and deveined
    • 2 large eggs, lightly beaten
    • 1 cup fresh bean sprouts
    • 3/4 cup (1-inch) sliced green onions
    • 1 teaspoon bottled minced garlic
    • 2 tablespoons chopped unsalted dry-roasted peanuts


    Instructions


    1. Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain.

    2. Combine ketchup, sugar, fish sauce and pepper in a small bowl.

    3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add shrimp; saute 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.

    4. Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions and garlic; cook 1 minute. Add noodles, ketchup mixture and shrimp; cook 3 minutes or until heated. Sprinkle with peanuts.

    5. Yield: 6 servings (serving size: 1 1/2 cups). 343 cal, 9.2g fat, 21.3g pro, 42.4g carb, 1.4g fiber, 186mg chol, 3mg iron, 912mg sod, 60mg calc.


 

 

 


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