Shrimp Pad Thai
Serves 6 (makes about 8 cups)
1 serving= 1 1/2 cups
8oz Thai Rice Noodles
15 large shrimp
1 block firm tofu, drained and cut into small pieces
1tbsp soy sauce and 1 tsp sesame oil
5 scallions chopped (separate whites and greens)
1/2 bag of pre shredded broccoli, cabbage mix (about 2 cups)
2 tbsp vegetable oil
2 cloves of garlic
1 tsp ginger
1 can of bean sprouts, drained and washed (you can also buy 2c fresh)
bunch of chopped cilantro
2 tbsp lime juice
2 tbsp brown sugar
2 tbsp fish sauce
1-2 tbsp soy sauce
1 tsp sriracha
Drain tofu (place block on a plate, cover with paper towels and then place on top a very heavy pan for 30 minutes. Cut into pieces and toss in a bowl with soy sauce and sesame oil. Let it sit for 30 minutes. While you are doing this you can also soak noodles in water for 5 minutes and put together the sauce ingredients.
In a large wok add oil and swirl to coat. Add the ginger, garlic and whites of the onions. Cook for a few minutes and then add the press shredded mix. Cook until soft and then add the tofu. Cook until tofu starts to brown and then add shrimp. Cook shrimp about 3 minutes on each side until no longer opaque. Push all ingredients to the side of the wok and crack the egg. Stir until egg is scrambled well.
Add noodles uncooked (they should be soaking in water for about 5 minutes). Toss very well and add sauce ingredients slowly. Mix well and continue to add until everything is coated. Cook on medium-low continue to stir until the noodles are cooked and sticky. Add the green onions, sprouts and cilantro at the end and toss with tongs.
Exchanges: 2.5 for diabetics
Why is this better than Pad Thai from a restaurant?
Calories can add up quickly with oil, portions and ingredients. Adding things like more bean sprouts, vegetables and chopped cilantro will increase the bulk without the calories so you can feel fuller…and better!