This recipe provides a healthier version of traditional pad thai that has less calories and sodium. It calls for rice noodles, shrimp, eggs, bean sprouts, scallions, rice vinegar, fish sauce, brown sugar, and crushed red pepper. To make it, the noodles are boiled and then combined with garlic, eggs, shrimp, and bean sprouts that have been stir-fried in oil. Sauce ingredients are added and tossed together before optionally topping with peanuts and serving with lime wedges. Each serving contains around 350 calories.

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Pad Thai
http://www.eatingwell.com/recipes/pad_thai.html
From EatingWell: September/October 1996, EatingWell One­Pot Meals, November/December 2013
This healthy pad thai recipe has less than half the calories and sodium of the traditional Thai­restaurant favorite.
Look for dried wide rice noodles, sometimes called “Pad Thai noodles” or “straight­cut,” in the Asian­food section at
most supermarkets and natural­foods stores. Serve with sliced cucumbers with a rice vinegar and cilantro
vinaigrette.
4 servings, about 1 1/4 cups each | Active Time: 25 minutes | Total Time: 25 minutes
Ingredients
6 ounces dried wide rice noodles
2 tablespoons peanut oil or canola oil, divided
3 cloves garlic, minced
2 large eggs, lightly beaten
8 ounces small shrimp (see Tip), peeled and deveined
4 cups mung bean sprouts
1/2 cup sliced scallion greens
1/4 cup rice vinegar
2 tablespoons fish sauce
2 tablespoons brown sugar
1/2 teaspoon crushed red pepper
Chopped dry­roasted peanuts (optional)
Lime wedges (optional)
Preparation
1. Bring a large pot of water to a boil. Add noodles and cook until just al dente, 6 to 8 minutes. Drain.
2. Heat 1 tablespoon oil in a wok or large deep skillet over high heat until very hot. Add garlic and stir­fry until
golden, about 10 seconds. Add eggs and cook, stirring, until scrambled, about 30 seconds. Add shrimp and
the remaining 1 tablespoon oil; stir­fry until the shrimp curl and turn pink, about 2 minutes.
3. Add the noodles, bean sprouts, scallion greens, vinegar, fish sauce, brown sugar and crushed red pepper;
toss until heated through, 1 to 2 minutes. If desired, sprinkle with peanuts and serve with lime wedges.

2. Nutrition
Per serving : 354 Calories; 9 g Fat; 2 g Sat; 4 g Mono; 157 mg Cholesterol; 50 g Carbohydrates; 19 g Protein; 3 g
Fiber; 1392 mg Sodium; 321 mg Potassium
3 1/2 Carbohydrate Serving
Exchanges: 2 starch, 1/2 other carbohydrate, 1 vegetable, 2 lean meat, 1 fat
Tips & Notes
Tip: For sustainable shrimp, look for shrimp that’s certified by an agency like the Marine Stewardship
Council. If you can’t find it, choose wild­caught shrimp from North America—it’s more likely to be sustainably
caught.