Pad Thai

From EatingWell: September/October 1996 — Subscribe Now!

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

Nutrition Profile

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

Soak rice noodles in warm water to cover in a large bowl until they are limp and white, about 20 minutes.
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.
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