Shrimp Pad Thai

December 28, 2007 at 9:22 pm Leave a comment

(Recipe from | photo from me!)

Makes 4 servings
Calories/serving = 543
WW pts/serving = 12


1 (8 ounce) package rice noodles
1 1/2 teaspoons vegetable oil
1 onion, diced
1 teaspoon minced garlic
12 medium fresh shrimp, peeled and deveined
1 tablespoon ketchup
1 tablespoon fish sauce
1 tablespoon white sugar
1 tablespoon lemon juice
1 tablespoon white wine vinegar
2 eggs, lightly beaten
1/4 pound bean sprouts
1/2 cup unsalted dry-roasted peanuts, chopped

1/4 pound bean sprouts
1 lemon, sliced
1/2 cup chopped peanuts
1/4 cup coarsely chopped cilantro

[NOTES: I totally forgot the cilantro. Even though its just garnish, it would have added some nice green color to the dish IMO. I will remember to have it next time I make it!]


> In a medium bowl, soak the noodles in cold water for 15 min; drain. Cover noodles with hot water, and soak for 15 minutes; drain. Rinse with cold water, drain, and set aside.
> Heat oil in a wok or large heavy skillet over medium heat.
> Saute onion and garlic until onion is soft and translucent, about 5 minutes.
> Add shrimp, and cook until pink. Stir in ketchup, fish sauce, sugar, lemon juice and vinegar.
> Pour in the beaten egg, and cook without stirring until egg is partially set.
> Add drained noodles, 1/4 pound bean sprouts, and 1/2 cup peanuts. Mix while cooking until noodles are tender.
> Transfer to a serving plate, and scatter noodles with 1/4 cup bean sprouts, lemon slices, 1/2 cup chopped peanuts and cilantro.

[NOTES: Next time I’ll double the sauce b/c I wanted more flavor. Also to get bigger egg chunks I’ll have to remember to “read” the instructions and NOT stir eggs into shrimp mixture until firm/cooked.]


Husband rating: A
He liked it but he suggested some tofu next time.

Wifey rating: A
I think its a good base but definitely needs more, maybe tofu, chicken and/or green onions next time.


Entry filed under: asian, main dish, seafood, weight watcher.

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