Happy 100th Post! Low Cal Shrimp Pad Thai

Yet another recipe from Rocco’s Now Eat This. I must admit, I gobbled this. Very delicious, very easy. If you can boil stuff, you can make this.

Low Cal Shrimp Pad Thai
serves 2

Here’s what I used:

  • 3 scallions, sliced thinly on a diagonal
  • 1 tbsp fish sauce
  • 1 tbsp reduced-fat peanut butter (I’m a skippy super chunk fan)
  • 1-2 tbsp fresh lime juice (from 1 whole lime, roughly)
  • 2 oz brown rice noodles
  • 6 oz shrimp
  • 2 tbsp asian stir-fry sauce (recipe also below)
  • 4 oz snow peas, strings removed
  • 2 tbsp chopped cilantro
  • 1 1/2 cups fresh bean sprouts

Here’s what I did:

  1. Bring a large pot of water to boil.
  2. Put the scallions, fish sauce, peanut butter, and lime juice in a small bowl and set aside.
  3. When the water is boiling, add some salt to the water and then add the rice noodles. Follow the directions on the package, and when there’s about 2 minutes left to the cooking time, add the shrimp, 1 cup of the bean sprouts, and the snow peas. After two minutes, drain in a colander.
  4. While the shrimp and veggies are cooking, heat the stir-fry sauce in a medium sauce pan (I diluted mine with a bit of water since it was really thick). When it comes to a boil, add the peanut butter mixture from the bowl you put together. Whisk or stir together until the peanut butter is incorporated and remove from the heat. Stir in the cilantro and the shrimp combo and stir until it’s all well combined. Garnish with the remaining half cup of bean sprouts.

For the sauce:

Here’s what I used:

  • 1 tbsp toasted sesame oil
  • 1/4 cup chopped fresh ginger (peel the ginger with a spoon first)
  • 6 garlic cloves, grated or minced
  • 1/2 bunch scallions, chopped finely
  • 1 tbsp cornstarch
  • 6 tbsp GF soy sauce
  • 3/4 cup low-sodium chicken broth
  • 3 tbsp rice wine vinegar
  • 1/2 cup reduced-sugar ketchup
  • S&P

Here’s what I did:

  1. Heat a large nonstick saute pan over high heat. Add the sesame oil when the pan is hot, then add the ginger, garlic, and scallions. Stirring often, cook for about 2 minutes.
  2. Meanwhile, place the cornstarch in a medium bowl. Whisk in the soy sauce, chicken broth, rice vinegar, and ketchup.
  3. Whisk the cornstarch mixture into the saute pan and bring to a simmer. Reduce to medium and simmer and continue whisking until it’s thickened. Season with S&P.
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