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