Speedy pad thai
116
- Prep Time30 min
- Total Time35 min
- Makes4 Servings
Photo by Erik Putz
With under 400 calories and ready in 35 minutes, this is a great idea for dinner tonight.
Ingredients
1/2 450-g pkg rice-stick noodles
2 cups bean sprouts
3 tsp canola oil
1/2 454-g pkg frozen raw shrimp, thawed and peeled
2 garlic cloves, minced
2 tsp minced ginger
1/3 cup water
1/4 cup hoisin sauce
1/4 cup lime juice
2 tbsp natural peanut butter
2 tsp sriracha hot sauce
2 carrots, grated
1/2 cup cilantro
Instructions
COVER noodles with boiling water in a large bowl. Let soak, stirring frequently, until tender, 8 to 10 min. Add 2 cups bean sprouts for the last 2 to 3 min of soaking.
HEAT a large frying pan over medium-high. Add 2 tsp canola oil, then shrimp. Cook, stirring frequently, until shrimp turns pink, about 2 min per side. Transfer shrimp to a plate and reduce heat under pan to medium-low. Add 1 tsp canola oil, then garlic and ginger. Cook 1 min. Stir in water, hoisin sauce, lime juice, natural peanut butter and sriracha.
DRAIN noodles and bean sprouts well, then add to pan. Toss to coat noodles, then stir in shrimp, grated carrots and cilantro.
Nutrition (per serving)
Calories 399, Protein 15g, Carbohydrates 65g, Fat 9g, Fibre 5g, Sodium 416mg.
Excellent source of Folate.
Wine Pairings
Pair pad thai with: A food-friendly rosé Bring some French sunshine into our cool Canadian autumn with this syrah-and-grenache-based dry rosé. This is a wine with considerable depth, matching perfectly with these zesty noodles. Our pick: Château Val Joanis Rosé Tradition Syrah, France, $15.
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