Mushroom, Shrimp and Egg Pad Thai Noodles
This Recipe Makeover of a favorite Thai dish is a treat every time!
Per serving: 350 calories and 15g fat.
Saves: 95 calories and 8g fat over traditional Pad Thai.
Preparation Time: 15 mins
Cooking Time: 15 mins
Yield: 4 x approx. 1 cup servings
About this Recipe Makeover
Traditional Pad Thai can be oily and tends to be high in calories, fat and sodium. This Recipe Makeover lowers the calories and fat by decreasing the eggs, oil and peanuts. Less fish oil lowers the sodium. Adding in mushrooms adds flavor, texture and interest, making this Pad Thai a treat!
Ingredients Show Makeover Show Traditional
- 7 oz dried pad thai noodles
- 1 1/2 Tbsp peanut oil, divided
- 2 eggs, lightly whisked
- 10 1/2 oz button mushrooms, halved
- 2 cloves garlic, crushed
- 14 oz small green shrimp (raw), deveined
- 1/4 cup lime juice
- 2 Tbsp fish sauce
- 1 Tbsp brown sugar
- 2 oz snow pea sprouts
- 1 1/3 oz roasted peanuts, chopped
- 8 oz dried pad thai noodles
- 1/4 cup peanut oil
- 2 large eggs
- 1/4 cup chopped sweetened radish
- 2 cup mung sprouts
- 2 cup chopped spring onions
- 2 Tbsp sugar
- 2 cloves garlic
- 1 lb shrimp
- 1/4 cup finely chopped unsalted peanuts
- 4 lime wedges
- 1/4 cup fish sauce
- 1 dash chili powder
Directions:
Place noodles into a large bowl and cover with boiling water. Let stand for 5 minutes or until soft. Drain and set aside.
Meanwhile, heat 2 teaspoons of oil in a wok. Add eggs and cook, stirring constantly, for 2 minutes or until scrambled. Remove and set aside.
Heat remaining oil in wok. Add mushrooms, garlic and shrimp and stir-fry for 3 minutes. Add lime juice, fish sauce, brown sugar, and noodles and stir-fry for 2 minutes. Add scrambled eggs, snow pea sprouts, and peanuts and stir-fry for 2 to 3 minutes or until heated through. Serve immediately.