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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.