The harmonious blend of flavors that characterizes Thai cooking is obvious, but this light version of "pad Thai" also eliminates much of the fat.
SAVE ON THIS RECIPE!
* 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.
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