Jiminy102
<font color=blue>The TF is busy trying to tag peop
- Joined
- Sep 4, 2000
- Messages
- 1,396
shrimp pad thai
7 POINTS
Servings | 6
Preparation Time | 25 min
Cooking Time | 18 min
Level of Difficulty | Moderate
Ingredients
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
Instructions
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 wont 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
7 POINTS
Servings | 6
Preparation Time | 25 min
Cooking Time | 18 min
Level of Difficulty | Moderate
Ingredients
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
Instructions
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 wont 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
