main meals

Ingredients

	12 oz dry somen noodles
	1 1/2 cup(s) canned chicken broth, reduced-sodium
	1 large egg(s)
	2 Tbsp low-sodium soy sauce
	2 Tbsp reduced-fat peanut butter
	1 tsp Asian hot sauce, or more to taste
	2 tsp dark sesame oil
	1 pound(s) shrimp, medium-sized, peeled and deveined
	1 medium sweet red pepper(s), diced
	1 Tbsp ginger root, fresh, minced
	1 medium garlic clove(s), minced
	1/4 tsp table salt
	1/4 tsp black pepper
	4 Tbsp scallion(s), chopped
	1 Tbsp peanuts, finely chopped

Instructions

• Cook noodles according to package directions without added salt or fat. Drain, transfer to a large bowl and cover with foil to keep warm. (Note: You can substitute vermicelli noodles for the somen noodles, if desired.)
  
  
• Meanwhile, in a medium bowl, whisk together broth, egg, soy sauce, peanut butter and hot sauce; set aside until ready to use.
  
  
• Heat oil in a large non-stick skillet over medium-high heat. Add shrimp, red pepper, ginger, and garlic and sauté until shrimp just begin to turn pink, about 3 minutes (they won’t be fully cooked yet).
  
  
• Season shrimp mixture with salt and black pepper. Add chicken broth mixture and bring to a simmer. Cook until shrimp are bright pink and cooked through (mixture will be lumpy from the cooked egg), stirring constantly with a wooden spoon, about 2 to 3 minutes.
  
  
• Stir shrimp mixture into noodles and mix well. Transfer noodle mixture to individual plates and top each serving with 1 tablespoon of scallions and 1/4 tablespoon of peanuts. Yields about 1 cup per serving.

Chef Tips

• We renovated Shrimp Pad Thai by:
  
  • Reducing the amount of oil used in the sauce.
  • Opting for reduced-fat peanut butter instead of the fuller fat variety.
  • Swapping reduced-sodium soy sauce for regular soy sauce.