Pad Thai

By Bexter

Ingredients

• 4 ounces dried rice noodles
• 2 teaspoons peanut oil
• 3 cloves garlic, minced
• 1 large egg, lightly beaten
• 8 ounces small shrimp, peeled and deveined
• 2 cups mung bean sprouts
• 1/2 cup sliced scallion greens
• 3 tablespoons rice vinegar
• 2 1/2 tablespoons fish sauce
• 2 tablespoons sugar
• 1 teaspoon chili-garlic sauce
• 2 tablespoons chopped dry-roasted peanuts

Details

Adapted from eatingwell.com

Preparation

Step 1

1.Soak rice noodles in warm water to cover in a large bowl until they are limp and white, about 20 minutes.
2.Heat oil over high heat in a wok until very hot. Add the garlic and stir-fry until golden, about 10 seconds. Add the egg and cook, stirring, until scrambled, about 30 seconds. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.
3.Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallion greens, vinegar, fish sauce, sugar and chile-garlic sauce; toss until the shrimp are fully cooked and noodles are heated through, 1 to 2 minutes. Sprinkle with peanuts and serve immediately.
NutritionPer serving: 385 calories; 9 g fat ( 2 g sat , 4 g mono ); 185 mg cholesterol; 51 g carbohydrates; 24 g protein; 3 g fiber; 857 mg sodium; 375 mg potassium.

Carbohydrate Servings: 3 1/2

Exchanges: 2 starch, 1/2 other carbohydrate, 1 vegetable, 2 lean meat, 1 fat