- Joined
- Oct 8, 2001
Pad Thai
8 oz rice sticks
¼ c reduced-sodium chicken broth
3 TBSP ketchup
3 TBSP fish sauce
3 TBSP lite soy sauce
1 TBSP sugar
3 tsp peanut oil
1 lg egg, lightly beaten
2 garlic cloves, minced
¾ lb lg shrimp, peeled and deveined
2 scallions, chopped in ½ pieces
2 c bean sprouts
3 TBSP chopped unsalted peanuts
6 lime wedges
Bring a lg pot of water to a boil, add the rice sticks and cook 2 mins; drain.
Combine the broth, ketchup, fish sauce, soy sauce, and sugar in small bowl.
Heat a lg skillet over med-high heat; swirl in 1 tsp oil, then add eggs. Cook, stirring until firm, 2 mins, transfer to a bowl.
Return the skillet to the heat and add the remaining 2 tsp oil; add garlic and cook until fragrant, 30 secs. Add the shrimp and cook until opaque bout 3 mins. Stir in the scallions, and cook 1 min. Add the cooked rice sticks, the egg, and the broth mixture; cook, tossing well to mix, until hot, about 2 mins. Remove from heat and stir in the bean sprouts. Transfer to a serving late and sprinkle with chopped peanuts. Serve with lime wedges
Serving 1 ½ cups 248 cal, 7 g fat, 31 g carb, 2 g fib, 10 g protein PTS 5
Best of WW Magazine Cookbook
8 oz rice sticks
¼ c reduced-sodium chicken broth
3 TBSP ketchup
3 TBSP fish sauce
3 TBSP lite soy sauce
1 TBSP sugar
3 tsp peanut oil
1 lg egg, lightly beaten
2 garlic cloves, minced
¾ lb lg shrimp, peeled and deveined
2 scallions, chopped in ½ pieces
2 c bean sprouts
3 TBSP chopped unsalted peanuts
6 lime wedges
Bring a lg pot of water to a boil, add the rice sticks and cook 2 mins; drain.
Combine the broth, ketchup, fish sauce, soy sauce, and sugar in small bowl.
Heat a lg skillet over med-high heat; swirl in 1 tsp oil, then add eggs. Cook, stirring until firm, 2 mins, transfer to a bowl.
Return the skillet to the heat and add the remaining 2 tsp oil; add garlic and cook until fragrant, 30 secs. Add the shrimp and cook until opaque bout 3 mins. Stir in the scallions, and cook 1 min. Add the cooked rice sticks, the egg, and the broth mixture; cook, tossing well to mix, until hot, about 2 mins. Remove from heat and stir in the bean sprouts. Transfer to a serving late and sprinkle with chopped peanuts. Serve with lime wedges
Serving 1 ½ cups 248 cal, 7 g fat, 31 g carb, 2 g fib, 10 g protein PTS 5
Best of WW Magazine Cookbook
