(X)shrimp pad thai-WW

Discussion in 'Eating Healthy' started by Jiminy102, Sep 16, 2003.

  1. Jiminy102

    Jiminy102 <font color=blue>The TF is busy trying to tag peop

    Sep 4, 2000
    shrimp pad thai

    7 POINTS
    Servings | 6
    Preparation Time | 25 min
    Cooking Time | 18 min
    Level of Difficulty | Moderate


    12 oz dry somen noodles
    1 1/2 cup canned chicken broth, reduced-sodium
    1 large egg(s)
    2 tbsp low-sodium soy sauce
    2 tbsp reduced-fat peanut butter
    1 tsp asian hot sauce, or more to taste
    2 tsp dark sesame oil
    1 pound shrimp, medium-sized, peeled and deveined
    1 medium sweet red pepper(s), diced
    1 tbsp ginger root, fresh, minced
    1 medium garlic clove(s), minced
    1/4 tsp table salt
    1/4 tsp black pepper
    4 tbsp scallion(s), chopped
    1 tbsp peanuts, finely chopped


    Cook noodles according to package directions without added salt or fat. Drain, transfer to a large bowl and cover with foil to keep warm. (Note: You can substitute vermicelli noodles for the somen noodles, if desired.)

    Meanwhile, in a medium bowl, whisk together broth, egg, soy sauce, peanut butter and hot sauce; set aside until ready to use.

    Heat oil in a large non-stick skillet over medium-high heat. Add shrimp, red pepper, ginger, and garlic and sauté until shrimp just begin to turn pink, about 3 minutes (they won’t be fully cooked yet).

    Season shrimp mixture with salt and black pepper. Add chicken broth mixture and bring to a simmer. Cook until shrimp are bright pink and cooked through (mixture will be lumpy from the cooked egg), stirring constantly with a wooden spoon, about 2 to 3 minutes.

    Stir shrimp mixture into noodles and mix well. Transfer noodle mixture to individual plates and top each serving with 1 tablespoon of scallions and 1/4 tablespoon of peanuts. Yields about 1 cup per serving.

    From Weight Watchers

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