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Pad Thai

http://www.eatingwell.com/recipes/pad_thai.html

From EatingWell:  September/October 1996

This Thai-restaurant favorite comes together at home in less time than you'd ever imagine possible.

3 servings, about 1 1/3 cups each | Active Time: 25 minutes | Total Time: 45 minutes

Ingredients

• 4 ounces dried rice noodles
• 2 teaspoons peanut oil
• 3 cloves garlic, minced
• 1 large egg, lightly beaten
• 8 ounces small shrimp, peeled and deveined
• 2 cups mung bean sprouts
• 1/2 cup sliced scallion greens
• 3 tablespoons rice vinegar
• 2 1/2 tablespoons fish sauce
• 2 tablespoons sugar
• 1 teaspoon chili-garlic sauce
• 2 tablespoons chopped dry-roasted peanuts

Preparation

1. Soak rice noodles in warm water to cover in a large bowl until they are limp and white, about 20 minutes.
2. Heat oil over high heat in a wok until very hot. Add the garlic and stir-fry until golden, about 10 seconds. Add the egg and cook, stirring, until scrambled, about 30 seconds. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.
3. Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallion greens, vinegar, fish sauce, sugar and chile-garlic sauce; toss until the shrimp are fully cooked and noodles are heated through, 1 to 2 minutes. Sprinkle with peanuts and serve immediately.

Nutrition

Per serving : 385 Calories; 9 g Fat; 2 g Sat; 4 g Mono; 185 mg Cholesterol; 51 g Carbohydrates; 24 g Protein; 3 g Fiber; 857 mg Sodium; 375 mg Potassium

3 1/2 Carbohydrate Serving

Exchanges: 2 starch, 1/2 other carbohydrate, 1 vegetable, 2 lean meat, 1 fat