Shrimp Pad Thai

Our favorite part about this recipe is that you don't get the same pool of oil at the bottom of your bowl ~ yummy AND nutritious!

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Yield: 4 servings

Ingredients:
8 ounces uncooked flat rice noodles (pad Thai noodles)
2 tablespoons dark brown sugar
2 tablespoons lower-sodium soy sauce
1 1/2 tablespoons fish sauce
1 1/2 tablespoons fresh lime juice
1 tablespoon Sriracha or chili garlic sauce
3 tablespoons canola oil
1 cup (2-inch) green onion pieces
8 ounces peeled and deveined large shrimp
5 garlic cloves, minced
1 cup fresh bean sprouts
1/4 cup chopped unsalted dry-roasted peanuts
3 tablespoons thinly sliced fresh basil

Preparation:
1. Cook noodles according to package directions; drain.
2. While water comes to a boil, combine sugar and next 4 ingredients (through Sriracha) in a small bowl.
3. Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add onion pieces, shrimp, and garlic; stir-fry 2 minutes or until shrimp is almost done. Add cooked noodles; toss to combine. Stir in sauce; cook 5 minutes (until sauce is absorbed by noodles), stirring constantly to combine. Stir in bean sprouts. Arrange about 1 cup noodle mixture on each of 4 plates; top each serving with 1 tablespoon peanuts and 2 teaspoons basil.

Nutritional Information:
Calories: 462
Fat: 16.1g (sat 1.6g,mono 9.1g,poly 4.8g)
Protein: 15.8g
Carbohydrate: 64.3g
Fiber: 2.6g
Cholesterol: 86mg
Iron: 3.7mg
Sodium: 779mg
Calcium: 90mg