Shrimp Pad Thai

By kallen2302

SERVING INFORMATION
Makes 4 servings, each containing approximately:
375 calories
49 gm. carbohydrate
8 gm. fat
172 mg. cholesterol
27 gm. protein
520 mg. sodium
3 gm. fiber

COOK'S NOTE
For ginger juice, grate fresh ginger, including skin, through the medium holes on a box grater. Gather grated ginger in hand and squeeze out juice over a small bowl.

Ingredients

• Sauce:
• 2 tablespoons low sodium soy sauce
• 2 tablespoons natural peanut butter
• 1/2 cup water
• 1 1/2 teaspoons rice vinegar
• 1 1/2 teaspoons brown sugar
• Pinch chili flakes
• 2 tablespoons lite coconut milk
• 12 ounces rice noodles
• 1 pound shrimp (or chicken or beef, sliced)
• 1 1/2 teaspoons hot sesame oil
• 2 tablespoons minced garlic
• 2 tablespoons ginger juice
• 1 cup julienned carrots
• 2 cups thinly sliced zucchini

Details

Servings 4
Adapted from canyonranch.com

Preparation

Step 1

1. Combine ingredients in blender for sauce and blend well.

2. Cook noodles until just tender. Drain and set aside.

3. Heat wok and sear shrimp on all sides with sesame oil.

Remove from wok and set aside.

4. Add garlic, ginger juice, carrots, and zucchini and sauté until cooked halfway. Add noodles, shrimp, and sauce. Stir-fry until hot. Divide into 4 portions.