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Pad Thai




Source of Recipe


WeightWatchers.ca recipes


List of Ingredients




8 oz packaged rice noodles
1 egg
1 egg white(s)
6 tsp olive oil
3 Tbsp low-sodium soy sauce
2 Tbsp fresh lemon juice
1 1/2 tsp unpacked brown sugar
1 tsp anchovy paste
4 tsp garlic clove(s)
4 large shrimp, peeled and deveined
4 oz firm tofu cut into 1/4" cubes
2 medium scallion(s), thinly sliced
1 cup mung bean sprouts
1/4 cup cilantro
1/4 cup unsalted dry roasted peanuts


Recipe



Place rice noodles in bowl and add enough cold water to cover. Soak for 45 minutes. Drain.

Meanwhile, bring a large pot of water to a boil. Add soaked noodles and cook until noodles are just tender to the bite, about one minute. Drain.

In a small bowl, beat whole egg and egg white until frothy. In large skillet, heat 2 tsp of oil over medium-high heat. Add beaten eggs to skillet and spread out to form large pancake. Cook until just set, about 45 seconds. Turn pancake over and cook until just set on second side, about 10 seconds. Transfer to cutting board and allow to cool. Cut into 1/4"-wide strips.

In a small bowl, combine soy sauce, lemon juice, sugar, and anchovy paste, and stir until anchovy paste is dissolved.
Add 2 tsp of oil and garlic to skillet and cook until fragrant, about 30 seconds.

Add shrimp, tofu, and scallions, and cook one to two minutes or until shrimp is just cooked through.

Add remaining 2 tsp oil, drained noodles, egg, and bean sprouts, and swirl in soy sauce mixture. Gently toss to combine. Serve sprinkled with cilantro and peanuts