Pad Thai (Eating Well)

Name: Pad Thai (Eating Well)
Ingredients: 4 ounces wide rice noodles, preferably brown-rice noodles; 2 teaspoons peanut oil; 3 garlic cloves, minced; 1 large egg, lightly beaten; 8 ounces small shrimp, peeled deveined; 2 cups mung bean sprouts; 1/2 cup sliced scallion top; 3 tablespoons rice vinegar; 2 tablespoons fish sauce; 2 tablespoons sugar; 1 teaspoon chili-garlic sauce; 2 tablespoons chopped dry roasted peanuts

12 ingredients

9 steps

Ingredients

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

Directions

1

Place rice noodles in a large bowl and cover with warm water; soak until limp, about 20 minutes.
2

Heat oil over high heat in a wok until very hot.
3

Add garlic and stir-fry until golden, about 10 seconds.
4

Add egg and cook, stirring, until scrambled, about 30 seconds.
5

Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.
6

Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute.
7

Add bean sprouts, scallions greens, vinegar, fish sauce, sugar, and chile-garlic sauce; toss until the shrimp are fully cooked and the noodles are heated through, 1-2 minutes.
8

Sprinkle with peanuts and serve immediately.
9

354 calories, 9 g fat, 50 g carb, 3 g fiber.