Pad Thai
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Pad Thai
Pad Thai
4 tbsp. vegetable oil, divided
1 egg, beaten
1/2 lb. raw shrimp, peeled and deveined*
1/2 lb. A Taste of Thai Rice Noodles, soaked according to package directions
4 green onions, sliced
1 (3.25- oz.) package A Taste of Thai Pad Thai Sauce
2 cups bean sprouts
1/3 cup chopped peanuts

*1/2 lb. chopped chicken or pork may be substituted for shrimp.

Prep: 15 minutes, Cook: 15 minutes, Serves: 2

1. Heat 2 tbsp. oil in a large skillet. Add egg; scramble lightly for about 30 seconds. Add shrimp; stir-fry for 2 to 4 minutes over medium heat or until fully pink.

2. Add remaining 2 tbsp. oil and noodles; stir-fry for 5 to 7 minutes or until noodles are tender, but still firm. Add green onions, sauce and bean sprouts; cook for 1 to 2 minutes or until hot.

3. Sprinkle with peanuts and serve.

Nutritional Information:
800 calories, 44 g protein, 49 g fat, 54 g carbohydrate, 5 g fiber, 280 mg cholesterol, 1250 mg sodium, 19 Points