Speedy pad thai
By Chatelaine
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
- 15 g,
- Carbohydrates
- 65 g,
- Fat
- 9 g,
- Fibre
- 5 g,
- Sodium
- 416 mg.
- 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.
