Shrimp Pad Thai

By cserumga

Per serving: 372 calories, 10g total fat, 188mg chol, 1548mg sodium, 53g carb, 2g fiber, 17g protein

Ingredients

• For the sauce:
• 1/2 cup pure tamarind concentrate or paste
• 1/3 cup packed brown sugar
• 1/4 cup fish sauce
• 2 Tbsp. chili garlic sauce
• For the Pad Thai:
• 8 oz. rice noodles
• 3 Tbsp. vegetable or canola oil, divided
• 6 scallions, thinly sliced, white and green parts separated
• 1 Tbsp. minced garlic
• 3 eggs, beaten
• 1 lb. large shrimp, peeled and deveined
• 1 cup shredded carrot
• 1 cup fresh bean sprouts
• chopped peanuts or cashews, chopped fresh cilantro and lime wedges for garnish

Details

Servings 6
Cooking time 30mins

Preparation

Step 1

1.To make the sauce, simmer tamarind (or OJ mixture substitute), brown sugar, fish sauce and chili sauce in a small saucepan over low heat for 5 minutes, then set aside.

2.Prepare the noodles. I used Thai Kitchen rice noodles and prepared according to box instructions (soak in hot water for about 8 minutes; drain and set aside).

3.Heat 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add scallion whites and garlic; cook until beginning to brown, 2-3 minutes.

4.Stir in eggs; cook, stirring often, until lightly scrambled, 1-2 minutes, then transfer to a small bowl and set aside. Wipe skillet clean.

5.Heat 1 Tbsp. oil in the same skillet. Add shrimp and cook until pink, opaque, and beginning to curl, 2-3 minutes. Transfer shrimp to a bowl and set aside.

6.Heat remaining 1 Tbsp. oil in the same skillet. Add noodles, then stir in sauce; cook until noodles absorb sauce, 3-5 minutes.

7.Toss together scallion greens, carrot, bean sprouts, egg mixture and shrimp with noodles.

8.Divide Pad Thai among bowls and garnish each with peanuts, cilantro and lime wedges.