Shrimp Pad Thai (skinny)

By Tamipri

Ingredients

• 2 pkg. House Foods Tofu Shirataki, Fettuccine Shape
• 4 oz. cooked medium shrimp
• 2 c. chopped broccoli
• 1 1/2 c. bean sprouts
• 3/4 c. chopped scallions
• 1/2 c. fat-free liquid egg substitute
• 2 Tb. canned tomato sauce
• 2 Tb. light teriyaki sauce
• 1 Tb. chili garlic sauce
• 1 tsp. reduced-fat peanut butter
• 2 Tb. Splenda No Calorie Sweetener , granulated

Details

Servings 2

Preparation

Step 1

Rinse and drain shirataki noodles well. Pat dry. Place noodles in a microwave safe bowl and microwave for 1 minute.

Drain excess liquid from noodles and pat them until thoroughly dry. Cut noodles into pieces about 3 inches in length. Set aside.

In a small bowl, combine tomato sauce, teriyaki sauce, chili garlic sauce, peanut butter, and Splenda, and stir thoroughly. Set aside, as well.

Spray a wok or large pan with nonstick spray and set heat to medium-high. Once pan is hot, add egg substitute. Stirring constantly, cook for 1 minute or until egg is soft-scrambled.

Add broccoli, sprouts, and scallions, and cook for 2 minutes. Then add noodles, sauce mixture, and shrimp. Stir thoroughly, and cook for 3 minutes or until dish is heated throughout.



Each serving=242 calories