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Colorful Shrimp Pad Thai

Bright, fresh veggie flavors, a splash of tart lime juice, the crunch of peanuts and a hint of heat make this healthy and beautiful shrimp stir-fry a real standout! —Taste of Home Test Kitchen
  • Total Time
    Prep: 30 min. Cook: 15 min.
  • Makes
    6 servings

Ingredients

  • 6 ounces uncooked thick rice noodles
  • 1/4 cup rice vinegar
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons fish sauce or additional reduced-sodium soy sauce
  • 1 tablespoon lime juice
  • 2 teaspoons Thai chili sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon crushed red pepper flakes
  • STIR-FRY:
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • 3 teaspoons sesame oil, divided
  • 2 cups fresh snow peas
  • 2 medium carrots, grated
  • 2 garlic cloves, minced
  • 2 large eggs, lightly beaten
  • 2 cups bean sprouts
  • 2 green onions, chopped
  • 1/4 cup minced fresh cilantro
  • 1/4 cup unsalted dry roasted peanuts, chopped

Directions

  • Cook noodles according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, sugar, fish sauce, lime juice, chili sauce, oil and pepper flakes until blended; set aside.
  • In a large nonstick skillet or wok, stir-fry shrimp in 2 teaspoons oil until shrimp turn pink; remove and keep warm. Stir-fry snow peas and carrots in remaining oil for 1-2 minutes. Add garlic, cook 1 minute longer or until vegetables are crisp-tender. Add eggs; cook and stir until set.
  • Drain noodles; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add shrimp, bean sprouts and green onions; heat through. Sprinkle with cilantro and peanuts.
Nutrition Facts
1 cup: 352 calories, 10g fat (2g saturated fat), 208mg cholesterol, 955mg sodium, 38g carbohydrate (10g sugars, 4g fiber), 28g protein.
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