Shrimp Pad Thai

Name: Shrimp Pad Thai
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: dry weight flat rice noodles 200 g; 1 pkg Marina Del Ray Wild Raw Argentinian Shrimp Peeled Deveined, thawed 300 g; 2 Compliments Large Eggs; 1/4 tsp each salt and pepper, divided 1 mL; 3 tbsp Compliments Canola Oil, divided 45 mL; 1 tbsp minced garlic 15 mL; 1/2 cup finely chopped green onions, white parts 125 mL; 1 cup bottled pad Thai sauce (such as VH brand) 250 mL; 2 cups julienned snow peas 500 mL; 1 red pepper, julienned; 1 cup bean sprouts 250 mL; 1/3 cup coarsely chopped roasted peanuts 75 mL; 1/2 cup finely chopped green onions, green parts 125 mL; 1 lime cut into wedges

Level: very easy

Prep Time: 15 mins

Total Time: 35 mins

Serves: 4

Directions

Step 1

In a large bowl, soak the rice noodles in hot tap water for 10 min. until softened and bend easily. (Tip: Place a bowl of water or a heavy object on the noodles to keep them submerged). Drain; set aside. Meanwhile, remove and discard tail shells from shrimp; slice shrimp in half lengthwise. Set aside.

Step 2

In a small bowl, fork-beat the eggs with 1/8 tsp (0.5 mL) each of the salt and pepper. Heat 1 tbsp (15 mL) of the canola oil in a large frypan over medium heat. Stir in the beaten eggs and cook until just set. Use the spatula to chop the egg into bite-size pieces; push to the side of the pan. Add another 1 tbsp (15 mL) oil to the pan; sauté the shrimp about 1 min. until opaque and curled. Season with the remaining salt and pepper; push to side of pan. Heat remaining 1 tbsp (15 mL) oil in the pan; stir-fry the garlic and white parts of the green onions about 30 sec. until fragrant.

Step 3

Add the noodles to the pan; stirring to loosen. Pour in the pad Thai sauce, plus 1/4 cup (60 mL) water. Stir-fry about 3 min., or until noodles are tender and shrimp reaches an internal temperature of 74°C (165°F). Mix in the julienned snow peas, red pepper and bean sprouts; cook until the snow peas are bright green and tender-crisp, about 2 min. Stir the egg and shrimp into the mixture.

Step 4

Divide the pad Thai into bowls or onto plates. Garnish with peanuts and remaining green onion (green parts). Serve with lime wedges for squeezing.

Tip

Swap in diced chicken or tofu for the shrimp for an easy twist.

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Budget Friendly Flyer from Aug 3 to 9 High Fibre Lactose Free Main Dishes Serving up Value

Nutrition Facts

Nutrition Description:: Per serving (1/4 of the recipe):

Calories:: 610

Fat:: 23 g

Saturated Fat:: 3 g

Carbs:: 77 g

Fibre:: 5 g

Sugar:: 17 g

Cholesterol:: 250 mg

Protein:: 25 g

Sodium:: 670 mg

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