I had been hankering for some good Pad Thai but haven’t had the time to actually go out for it.Plus, with trying to watch calories, I wanted to be sure that I wasn’t blowing my entire daily allowance on one meal…which in the past has been known to happen. Oh, who am I kidding, it’ll happen in the future, too…I mean what are birthdays for??
I was very pleased with my own low-cal version and I hope you like it, too.It was spicy and sweet with a little hint of peanutty goodness, delish!!Honestly, anytime I throw some veggies and any kind of protein in a wok with some soy sauce, this little Asian is a happy, happy girl!This is a Thai version of noodles and veggies and in the very near future, I’ll be sure to post my own ‘Pino bit of heaven, Pancit…so stay tuned!
If you are not a fan of shrimp, or have a shellfish allergy you can certainly sub chicken for this recipe and it’ll be just as fabulous.Just cut your chicken into strips and be sure to cook until no longer pink.
8 ounces shrimp, peeled and deveined (if you are using large shrimp, chop them in half)
½ cup chopped celery
1 cup yellow or red pepper, chopped
2 cups shredded cabbage
2 cups mung bean sprouts (these are the white bean sprouts, not the green)
1/4 cup chopped scallion greens
3 tablespoons rice vinegar
2 1/2 tablespoons low sodium soy sauce
2 tablespoons sugar
1 teaspoon Siracha or chili-garlic sauce (or more if you like spicy!)
1 tablespoon smooth peanut butter
Soak rice noodles in warm chicken broth in a large bowl and cover until they are limp, about 20 minutes.
In a small bowl, mix vinegar, soy sauce, sugar, Siracha and peanut butter.Whisk to combine.Set aside.
Heat oil over high heat in a wok until very hot.Add the garlic and stir-fry about 10 seconds. Add the egg and stir until scrambled, about 30 seconds.Here is my blurry picture…hey, it’s hard to stir and take a picture at the same time…
Add the shrimp and stir-fry until they turn pink on all sides, about 2 minutes.
Add the celery and peppers and stir, about 1 minute.
Drain the noodles and add to the wok, tossing with tongs until they soften, about 1 minute.Add cabbage, bean sprouts and scallion greens.Toss to incorporate.
Add the sauce and toss.Heat through, about 1 or 2 minutes more.Sprinkle with more scallions and red pepper flakes if you’d like.Serve!
Serves 6 (approx 1 cup each)
Per serving:Calories 271 / Fat 5g / Protein 15g / Fiber 1g / Sodium 512mg