Shrimp Pad Thai
7
Points®
Temps total: 43 min • Préparation: 25 min • Cuisson: 18 min • Portions: 6 • Difficulté: Facile
This traditional Thai dish is actually quite simple to prepare. It’s a tasty way to bring a little ethnic flare to your kitchen table.
Ingrédients
Uncooked somen noodles
12 oz
Chicken broth
1½ cup(s), reduced-sodium
Raw egg
1 large
Low sodium soy sauce
2 tbsp(s)
Smooth reduced fat peanut butter
2 tbsp(s)
Asian hot sauce
1 tsp(s), or more to taste
Dark sesame oil
2 tsp(s)
Uncooked shrimp
1½ pound(s), medium-sized, peeled and deveined
Red bell pepper
1 medium, diced
Ginger root
1 tbsp(s), fresh, minced
Garlic
1 clove(s), large, minced
Table salt
¼ tsp(s)
Black pepper
¼ pinch(es)
Uncooked scallions
4 tbsp(s), chopped
Peanuts
1 tbsp(s), finely chopped
Instructions
1
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.)
2
Meanwhile, in a medium bowl, whisk together broth, egg, soy sauce, peanut butter and hot sauce; set aside until ready to use.
3
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).
4
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.
5
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.
Les autres ont aussi aimé
Rejoignez le programme de perte de poids #1 recommandé par les médecins*
*Basé sur une enquête de 2023 de Cerner Enviza auprès de 500 médecins qui recommandent des programmes de perte de poids aux patients.