Shrimp Pad Thai

By melanieroe

4 Servings
Prep/Total Time: 30 min.

Nutrition Facts: 1-1/4 cups equals 306 calories, 7 g fat (1 g saturated fat), 122 mg cholesterol, 649 mg sodium, 45 g carbohydrate, 3 g fiber, 15 g protein.

Ingredients

• 4 ounces uncooked thick rice noodles
• 1/2 pound uncooked small shrimp, peeled and deveined
• 2 teaspoons canola oil
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 egg, beaten
• 3 cups coleslaw mix
• 4 green onions, thinly sliced
• 1/3 cup rice vinegar
• 1/4 cup sugar
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons fish sauce or additional reduced-sodium soy sauce
• 2 to 3 teaspoons chili garlic sauce
• 2 tablespoons chopped salted peanuts
• Chopped fresh cilantro leaves
• Side dish: Egg rolls

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

Cook noodles according to package directions.

In a large nonstick skillet or wok, stir-fry shrimp in oil until shrimp turn pink; remove and set aside. Add onion and garlic to the pan. Make a well in the center of the onion mixture; add egg. Stir-fry for 2-3 minutes or until egg is completely set. Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce and peanuts; heat through.

Return shrimp to the pan; heat through. Drain noodles; toss with shrimp mixture. Garnish with cilantro. Yield: 4 servings.