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20 minute dinner recipes

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Pad Thai

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

From EatingWell:  September/October 1996, EatingWell One-Pot Meals, November/December 2013

This healthy pad thai recipe has less than half the calories and sodium of the traditional Thai-restaurant favorite. Look for dried wide rice noodles, sometimes called “Pad Thai noodles” or “straight-cut,” in the Asian-food section at most supermarkets and natural-foods stores. Serve with sliced cucumbers with a rice vinegar and cilantro vinaigrette.

4 servings, about 1 1/4 cups each | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

Preparation

  1. Bring a large pot of water to a boil. Add noodles and cook until just al dente, 6 to 8 minutes. Drain.
  2. Heat 1 tablespoon oil in a wok or large deep skillet over high heat until very hot. Add garlic and stir-fry until golden, about 10 seconds. Add eggs and cook, stirring, until scrambled, about 30 seconds. Add shrimp and the remaining 1 tablespoon oil; stir-fry until the shrimp curl and turn pink, about 2 minutes.
  3. Add the noodles, bean sprouts, scallion greens, vinegar, fish sauce, brown sugar and crushed red pepper; toss until heated through, 1 to 2 minutes. If desired, sprinkle with peanuts and serve with lime wedges.

Nutrition

Per serving : 360 Calories; 10 g Fat; 2 g Sat; 4 g Mono; 164 mg Cholesterol; 54 g Carbohydrates; 15 g Protein; 3 g Fiber; 729 mg Sodium; 315 mg Potassium

3 1/2 Carbohydrate Serving

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

Tips & Notes