Shrimp Pad Thai

I figured since I steal all your recipes I ought to contribute so here is our favorite pad thai recipe... It is from the weight watchers "take-out tonight!" cookbook.

1/4 pond rice-stick noodles

1 teaspoon canola oil

1/2 pound large shrimp, peeled and deveined

4 scallions, chopped

2 cloves garlic, minced

2 egg whites, lightly beaten

2 tablespoons Thai fish sauce (nam pla)

2 tablespoons sugar

1 tablespoon hot chili sauce

1 tablespoon reduced-sodium soy sauce

2 cups bean sprouts

3 tablespoons dry-roasted peanuts, chopped

1/4 cup fresh cilantro

1. Place the noodles in a large bowl and add enough hot water to cover; let stand until noddles are soft, about 10 minutes. Drain, transfer the noodles to a large bowl of cold water to cool, and drain again. Set aside.

2. Heat a large non stick skillet over medium-high heat. Swirl in the oil, then add the shrimp. Cook until the shrimp are just opaque in the center, about 3 minutes. Add the scallions and garlic. Cook until fragrant, about 10 seconds. Add the egg whites, stirring gently, until they begin to set, about 30 seconds. Add the fish sauce, sugar, chili sauce, and soy sauce; cook, stirring, until sugar dissolves, about 30 seconds. Add drained noodles and the bean sprouts; cook, tossing gently, until mixed and heated through, 2-3 minutes longer. Sprinkle with the peanuts and cilantro.

Makes 4 Servings.

Per serving (1 cup):

243 Cal

4g Fat

1g Sat Fat

67mg Chol

1,001mg Sod

36g Carb

3g Fib

15g Prot

56mg Calc

Points: 5