Phad Thai

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Low Fat Pad Thai

Low Fat Pad Thai


  • 1/4 pound dried rice noodles
  • 2 teaspoons peanut oil
  • 3 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1/2 pound small shrimp, peeled and deveined
  • 2 cups mung bean sprouts
  • 1/2 cup sliced scallion greens
  • 3 tablespoons rice vinegar
  • 2 1/2 tablespoons fish sauce
  • 2 tablespoons sugar
  • 1 teaspoon chinese chile paste with garlic
  • 2 tablespoons chopped dry-roasted peanuts
  • Method

  • In a large bowl, soak rice noodles in warm water to cover until they are limp and white, about 20 minutes.
  • In a wok or large deep skillet, heat oil over high heat until very hot.
  • Add the garlic and stirfry until golden, about 10 seconds.
  • Add the egg and cook, stirring, until scrambled, about 30 seconds.
  • Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.
  • Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute.
  • Add bean sprouts, scallion greens, vinegar, fish sauce, sugar and chile paste; toss until the shrimp are fully cooked and noodles are heated through, 1 to 2 minutes.
  • Sprinkle with peanuts and serve immediately.
  • Makes about 4 cups, for 3 servings.
  • Calories per serving: 28 grams protein grams fat1 grams saturated fat, 56 grams carbohydrate; 1,415 mg sodium; 188 mg cholesterol; 1 gram fiber
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