shrimp pad thai recipe

Shrimp Pad Thai Recipe

1/4 lb. rice-stick noodles

1 tsp. canola oil

1/2 pound large shrimp, peeled and deveined

4 scallions, chopped

2 cloves garlic, minced

2 egg whites, lightly beaten

2 tbsp. Thai fish sauce

2 tbsp. sugar

1 tbsp. hot chili sauce (sriracha)

1 tbsp. reduced-sodium soy sauce

2 cups bean sprouts

3 tbsp. dry roasted peanuts, chopped

1/4 cup fresh cilantro leaves

1. Place the noodles in a large bowl and add enough hot water to cover; let stand until the noodles are soft, about 10 minutes.  Drain, transfer the noodles to a large bowl of cold water to cool, and drain again.  Set aside.

2. Heat a large nonstick skillet over medium-high heat.  Swirl in the oil, then add the shrimp.  Cook until the shrimp are just opaque in the center, about 3 minutes.  Add the scallions and garlic.  Cook until fragrant, about 10 seconds.  Add the egg whites, stirring gently, until they begin to set, about 30 seconds.  Add the fish sauce, sugar, chili sauce, and soy sauce; cook, stirring, until the sugar dissolves, about 30 seconds.  Add the drained noodles and the bean sprouts; cook, tossing gently, until mixed and heated through, 2-3 minutes longer.  Sprinkle with peanuts and cilantro.  

Serving Size: (1 cup) 243 calories, 4 g fat, 1 g Sat Fat, 67 mg Chol, 36 g Carb, 3 g Fib, 15 g Prot, 56 Mg Calc.

Weight Watcher Points - 5 pts/serving

This recipe is a favorite of mine.  It is so good.  When I make it for the family I usually leave out the sriracha, take a portion out big enough for the girls, and then add the sriracha to the remaining food.  

It is a little too spicy for little girls. 

Try it out and tell me what you think!!