Ingredients

  • 8 ounces uncooked thick rice noodles
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 3 garlic cloves, minced
  • 2 tablespoons canola oil
  • 2 large eggs, beaten
  • 1 cup marinara sauce
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1/4 cup chopped dry roasted peanuts
  • Fresh cilantro leaves
  • 1 medium lime, cut into wedges
  • Sriracha chili sauce or hot pepper sauce, optional

Directions

  • Cook noodles according to package directions.
  • Meanwhile, stir-fry shrimp and garlic in oil in a large nonstick skillet or wok until shrimp turn pink; remove and keep warm. Add eggs to skillet; cook and stir until set.
  • Add the marinara, soy sauce and brown sugar; heat through. Return shrimp to the pan. Drain noodles; toss with shrimp mixture.
  • Sprinkle with peanuts and cilantro. Serve with lime and, if desired, Sriracha.
Nutrition Facts

1-1/4 cups (caluculated without sriracha): 530 calories, 17g fat (2g saturated fat), 232mg cholesterol, 1212mg sodium, 64g carbohydrate (11g sugars, 3g fiber), 29g protein.

Originally published as Shrimp Pad Thai in Simple & Delicious April/May 2013
CapMel Staff
CapMel Staff

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