Shrimp Pad Thai

By sheilaolim

Make a surprisingly simple restaurant favorite at home. Save time by purchasing peeled and deveined shrimp, and head to the Asian foods section of your supermarket to find bottled fish sauce.

Nutritional Information
Calories:343 (24% from fat)
Fat:9.2g (sat 1.6g,mono 2.6g,poly 3.9g)
Protein:21.3g
Carbohydrate:42.4g
Fiber:1.4g
Cholesterol:186mg
Iron:3mg
Sodium:912mg
Calcium:60mg

Ingredients

• 8 ounces wide rice stick noodles (Banh Pho)
• 1/4 cup ketchup
• 2 tablespoons sugar
• 3 tablespoons fish sauce
• 1/2 teaspoon crushed red pepper
• 2 tablespoons vegetable oil, divided
• 1 pound medium shrimp, peeled and deveined
• 2 large eggs, lightly beaten
• 1 cup fresh bean sprouts
• 3/4 cup (1-inch) sliced green onions
• 1 teaspoon bottled minced garlic
• 2 tablespoons chopped unsalted, dry-roasted peanuts

Details

Servings 6

Preparation

Step 1

Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain.

Combine ketchup, sugar, fish sauce, and pepper in a small bowl.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.

Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions, and garlic; cook 1 minute. Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated. Sprinkle with peanuts.