Colorful Shrimp Pad Thai
TOTAL TIME: Prep: 30 min. Cook: 15 min.
YIELD: 6 servings.
Bright, fresh veggie flavors, a splash of tart lime juice, the crunch of peanuts and a hint of heat make this healthy, beautiful shrimp stir-fry a real standout! —Taste of Home Test Kitchen
Ingredients
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6 ounces uncooked thick rice noodles
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1/4 cup rice vinegar
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3 tablespoons reduced-sodium soy sauce
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2 tablespoons sugar
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2 tablespoons fish sauce or additional reduced-sodium soy sauce
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1 tablespoon lime juice
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2 teaspoons Thai chili sauce
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1 teaspoon sesame oil
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1/4 teaspoon crushed red pepper flakes
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STIR-FRY:
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1-1/2 pounds uncooked medium shrimp, peeled and deveined
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3 teaspoons sesame oil, divided
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2 cups fresh snow peas
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2 medium carrots, grated
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2 garlic cloves, minced
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2 large eggs, lightly beaten
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2 cups bean sprouts
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2 green onions, chopped
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1/4 cup minced fresh cilantro
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1/4 cup unsalted dry roasted peanuts, chopped
Directions
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1.
Cook noodles according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, sugar, fish sauce, lime juice, chili sauce, oil and pepper flakes until blended; set aside.
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2.
In a large nonstick skillet or wok, stir-fry the shrimp in 2 teaspoons oil until they turn pink; remove and keep warm. Stir-fry snow peas and carrots in remaining oil, 1-2 minutes. Add garlic, cook until vegetables are crisp-tender, about 1 minute longer. Add eggs; cook and stir until set.
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3.
Drain noodles; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add shrimp, bean sprouts and green onions; heat through. Sprinkle with cilantro and peanuts.
Nutrition Facts
1 cup: 352 calories, 10g fat (2g saturated fat), 208mg cholesterol, 955mg sodium, 38g carbohydrate (10g sugars, 4g fiber), 28g protein.
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