Shrimp
Pad Thai Recipe
Ingredients
:
4
ounces uncooked thick rice noodles
1/2
pound uncooked small shrimp, peeled and deveined
2
teaspoons canola oil
1
large onion, chopped
1
garlic clove, minced
1
large egg, lightly beaten
3
cups coleslaw mix
4
green onions, thinly sliced
1/3
cup rice vinegar
1/4
cup sugar
3
tablespoons reduced-sodium soy sauce
2
tablespoons fish sauce or additional reduced-sodium soy sauce
2
to 3 teaspoons chili garlic sauce
2
tablespoons chopped salted peanuts
Chopped
fresh cilantro leaves
Cook
noodles according to package directions.
In
a large nonstick skillet or wok, stir-fry shrimp in oil until shrimp turn pink;
remove and set aside. Add onion and garlic to the pan. Make a well in the
center of the onion mixture; add egg. Stir-fry for 2-3 minutes or until egg is
completely set.
Add
the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili
garlic sauce and peanuts; heat through. Return shrimp to the pan and heat
through. Drain noodles; toss with shrimp mixture. Garnish with cilantro.
Nutrition
Facts :
1-1/4
cups: 338 calories, 7g fat (1g saturated fat), 115mg cholesterol, 1675mg
sodium, 52g carbohydrate (23g sugars, 3g fiber), 17g protein.
