7

Shrimp Pad Thai

Total Time
43 min
Prep
25 min
Cook
18 min
Serves
6
Difficulty
Moderate
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.
Ingredients

uncooked somen noodles

12 oz

canned chicken broth

1½ cup(s), reduced-sodium

egg(s)

1 large

low sodium soy sauce

2 Tbsp

smooth reduced fat peanut butter

2 Tbsp

asian hot sauce

1 tsp, or more to taste

dark sesame oil

2 tsp

uncooked shrimp

1 pound(s), medium-sized, peeled and deveined

sweet red pepper(s)

1 medium, diced

ginger root

1 Tbsp, fresh, minced

garlic clove(s)

1 medium clove(s), minced

table salt

¼ tsp

black pepper

¼ tsp

uncooked scallion(s)

4 Tbsp, chopped

peanuts

1 Tbsp, 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.

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