Bangkok Pad Thai September 20 2011 6 Comments

Skinny Dip Pad ThaiServes 2
1 bag Skinny Dip Angel Hair or Fettuccini
6 oz medium shrimp, cleaned & chopped
1 egg, beaten
1/2 cup fresh bean sprouts
1 green onion, thinly sliced
1 clove garlic, finely chopped
2 tablespoons lime juice
2 tablespoons water
1 tablespoons oil
1 1/2 tablespoons soy sauce
1 1/2 tablespoons fish sauce
2 tablespoons chopped cilantro
1 tablespoon packed brown sugar
1 tablespoon finely chopped peanuts
2 teaspoons vinegar
1/4 teaspoon cayenne pepper
Rinse and boil noodles for 1 minute, then drain and add to a bowl. Stir lime juice, water, brown sugar, fish sauce, soy sauce, vinegar, cayenne and 1/2 tablespoon oil until well mixed.  Pour over noodles and let sit 10 minutes.
Heat 1/2 tablespoon oil in a nonstick skillet. Cook garlic 30 seconds stirring constantly. Add egg and cook until barely scrambled.  Break apart into smaller pieces.  Add the noodles and shrimp.  Cover and cook 3 minutes or until shrimp is barely pink, toss and serve.
Increase heat to high. Cook while tossing until sauce begins to thicken, about 1 minute.  Cook 2 minutes and toss again to coat with sauce and serve topped with cilantro.
Nutrition Breakdown
Calories: 231.....Carbs:  9 grams.....Protein: 24 grams
Fat: 11 grams     Fiber: 1 gram     WW Points Plus: 6