Shrimp Pad Thai
Uncooked somen noodles
Canned chicken broth
1½ cup(s), reduced-sodium
Low sodium soy sauce
Smooth reduced fat peanut butter
Asian hot sauce
1 tsp, or more to taste
Dark sesame oil
1 medium, medium-sized, peeled and deveined
Sweet red pepper(s)
1 medium, diced
1 Tbsp, fresh, minced
1 clove(s), medium, minced
4 Tbsp, chopped
1 Tbsp, finely chopped
- 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.