Pad Thai (eating Well)

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 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

Recipe

• 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.