NUTRITION PROFILE:
Low Sat Fat
| Heart Healthy
This Thai-restaurant favorite comes together at home in less time than you'd ever imagine possible.
Makes 3 servings, about 1 1/3 cups each
ACTIVE TIME: 25 minutes
TOTAL TIME: 45 minutes
EASE OF PREPARATION: Moderate
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
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 INFORMATION: Per serving: 385 calories; 9 g fat (2 g sat, 4 g mono); 185 mg cholesterol; 51 g carbohydrate; 24 g protein; 3 g fiber; 857 mg sodium; 375 mg potassium.
Nutrition bonus: Selenium (59% daily value), Vitamin C (25% dv), Iron (20% dv), Folate (18% dv), Magnesium (16% dv).
3 1/2 Carbohydrate Servings
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