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Asian Shrimp and Noodles

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  • 35 min prep time
  • total time
  • 14 ingredients
  • 4 servings
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The harmonious blend of flavors that characterizes Thai cooking is obvious, but this light version of "pad Thai" also eliminates much of the fat.

Ingredients

8
oz. uncooked linguine
1/3
cup water
1
tablespoon sugar
1
tablespoon rice or white vinegar
1
tablespoon lime juice
2
tablespoons fish sauce*
2
tablespoons ketchup
1/2
lb. uncooked medium shrimp, shelled deveined and cut in half lengthwise**
2
teaspoons grated gingerroot
4
garlic cloves, minced
1
(8-oz.) pkg. (2 cups) fresh bean sprouts
4
green onions, sliced (1/2 cup)
1/4
cup chopped fresh cilantro
2
tablespoons chopped dry-roasted peanuts

Steps

  • 1 Cook linguine to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, in small bowl, combine water, sugar, vinegar, lime juice, fish sauce and ketchup; mix well. Set aside.
  • 3 Spray wok or large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add shrimp, gingerroot and garlic; cook and stir 2 to 3 minutes or until shrimp turn pink. Remove from skillet; cover to keep warm.
  • 4 Add drained noodles to skillet, cook and stir about 30 seconds. Stir in sauce mixture and bean sprouts; cook and stir until noodles are well coated and begin to absorb sauce. Stir in shrimp mixture, onions, cilantro and peanuts.
  • 1 Cook linguine to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, in small bowl, combine water, sugar, vinegar, lime juice, fish sauce and ketchup; mix well. Set aside.
  • 3 Spray wok or large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add shrimp, gingerroot and garlic; cook and stir 2 to 3 minutes or until shrimp turn pink. Remove from skillet; cover to keep warm.
  • 4 Add drained noodles to skillet, cook and stir about 30 seconds. Stir in sauce mixture and bean sprouts; cook and stir until noodles are well coated and begin to absorb sauce. Stir in shrimp mixture, onions, cilantro and peanuts.

Expert Tips

* Three tablespoons lite soy sauce and 1 tablespoon dry sherry can be substituted for fish sauce. ** Small cooked bay shrimp can be substituted for medium shrimp. Cook gingerroot and garlic as directed. Stir shrimp in with sauce mixture.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
320
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
0g,
0%
),
Cholesterol
80mg
80%;
Sodium
800mg
800%;
Total Carbohydrate
61g
61%
(Dietary Fiber
2g
2%
  Sugars
6g
6%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
15%;
Calcium
6%;
Iron
20%;
Exchanges:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 1 Vegetable; 1/2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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