Asian Shrimp and Noodles

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

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Servings 4

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ingredients 14
Prep Time 35 min
Total Time 0 min

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

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Directions

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

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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.