(X)WW - Pad Thai

Discussion in 'Eating Healthy' started by ohMom, Jan 4, 2004.

  1. ohMom

    ohMom Kids Get Arthritis Too! Moderator

    Oct 8, 2001
    Pad Thai

    8 oz rice sticks
    ¼ c reduced-sodium chicken broth
    3 TBSP ketchup
    3 TBSP fish sauce
    3 TBSP lite soy sauce
    1 TBSP sugar
    3 tsp peanut oil
    1 lg egg, lightly beaten
    2 garlic cloves, minced
    ¾ lb lg shrimp, peeled and deveined
    2 scallions, chopped in ½” pieces
    2 c bean sprouts
    3 TBSP chopped unsalted peanuts
    6 lime wedges

    Bring a lg pot of water to a boil, add the rice sticks and cook 2 mins; drain.

    Combine the broth, ketchup, fish sauce, soy sauce, and sugar in small bowl.

    Heat a lg skillet over med-high heat; swirl in 1 tsp oil, then add eggs. Cook, stirring until firm, 2 mins, transfer to a bowl.

    Return the skillet to the heat and add the remaining 2 tsp oil; add garlic and cook until fragrant, 30 secs. Add the shrimp and cook until opaque bout 3 mins. Stir in the scallions, and cook 1 min. Add the cooked rice sticks, the egg, and the broth mixture; cook, tossing well to mix, until hot, about 2 mins. Remove from heat and stir in the bean sprouts. Transfer to a serving late and sprinkle with chopped peanuts. Serve with lime wedges

    Serving – 1 ½ cups – 248 cal, 7 g fat, 31 g carb, 2 g fib, 10 g protein – PTS 5

    Best of WW Magazine Cookbook

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