Shrimp Pad Thai
- 1/4 cup chili sauce 60 mL
- 3 Tbsp lime juice 45 mL
- 3 Tbsp low-sodium soy sauce 45 mL
- 1 Tbsp brown sugar 15 mL
- 1 tsp anchovy paste 5 mL
- 2 Tbsp canola oil 45 mL
- 2 cloves garlic, minced
- 1 lb peeled shrimp 500 g
- 6 oz rice noodles 170 g
- 1 Tbsp canola oil 15 mL
- 3 cups bean sprouts 750 mL
- 8 green onions, cut diagonally
- 1 egg white, lightly beaten
- Additional bean sprouts for garnish
- 2 Tbsp finely chopped dry-roasted peanuts 45 mL
- Fresh cilantro leaves for garnish
- 4 lime wedges
- 1. In small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar and anchovy paste. Set aside.
- 2. In large non-stick skillet, heat 2 Tbsp (30 mL) canola oil over medium-high heat. Add garlic, stir and cook about 30 seconds. Add shrimp and cook until opaque throughout, about 3 minutes. Transfer shrimp to plate.
- 3. Meanwhile, soak rice noodles in boiling water until softened, about 3 minutes. Drain.
- 4. Add remaining tablespoon of canola oil to skillet. Add noodles, chili sauce mixture and heat through, about 1 minute. Add bean sprouts, green onions and shrimp. Pour in egg white. Toss until noodles are coated, about 2 minutes.
- 5. Serve topped with garnishes.
1 cup (250 mL)
|Total Fat||9 g|
|Saturated Fat||1 g|
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