Seafood: Shrimp Pad Thai

By Golfwidow7

Ingredients

• 3 1/3 c water
• 3 oz. Rice stick noodles
• Juice of 1 lime
• 2 tbsp sugar
• 1 tbsp Asian fish sauce
• 2 tsp reduced-sodium soy sauce
• 3 garlic cloves chopped
• 1/4 c fat-free substitute
• 1/2 lb fresh snow peas
• Trimmed and cut diagonally in half
• 1/2 lb large cooked shelled and
• Deveined shrimp
• 2 scallions, thinly sliced
• 1 c mung bean sprouts
• 1 c shredded carrots
• 2 lime wedges

Details

Servings 2
Adapted from keyingredient.com

Preparation

Step 1

1. Boil 3 c water in saucepan. Add noodles; remove from heat. Cover and let stand, stirring once, until noodles are softened, about 15 minutes. Drain, rinsing under cold water until cool.
2. Sauce: mix 1/3 c water, juice, sugar, soy and fish sauces.
3. Heat large nonstick skillet over medium-high heat until drop of water sizzles on it. Spray with nonstick spray; add garlic. Stir-fry just until fragrant, about 40 seconds. Add egg substitute and stir fry until scrambled? Stir in drained noodles, snow peas, and sauce; cook, gently tossing with fork, about 1 minute. Stir in shrimp and scallions; cook, stirring occasionally, just until heated through and snow peas are crisp-tender, about 10 minutes. Top with bean sprouts and carrots. Serve with lime wedges.