Singapore Mai Fun

1 6oz package skinny rice noodles (mai fun)
1/2 cup chicken broth
3 Tbsp low sodium soy sauce
1 tsp sugar
1/2 tsp salt
1 Tbsp peanut oil, divided
1 large egg
1/2 cup red bell pepper, finely chopped
1 Tbsp grated fresh ginger (or equivalent dried)
1/4 tsp crushed red pepper
3 garlic cloves, minced
8ozs boneless, skinless chicken breasts, thinly sliced
1 Tbsp curry powder
8 ozs medium shrimp, peeled and deveined
1 cup sliced green onions

Cook rice noodles according to package directions omitting salt and fat. Drain. Combine broth, soy sauce, sugar and salt. Stir until sugar dissolves. Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add 1 tsp oil. Add egg (slightly beaten) and stirfry 30 seconds or until soft scrambled. Remove egg from pan and wipe pan clean. Heat remaining 2 tsp oil over medium high heat. Add pepper, ginger, crushed red pepper, and garlic. Stir fry 15 seconds. Add chicken and stir fry 2 minutes. Add curry and shrimp and stir fry 2 minutes. Stir in noodles, broth mixture, and egg. Cook 1 minute or until thoroughly heated. Sprinkle with green onions.
Yield: 6 1cup servings

Shrimp Spaghetti

I found this recipe and it was an instant hit. We took it to the beach and made it several times with fresh shrimp purchased at Bill's Seafood.

3 Tbsp extra-virgin olive oil
1 small onion, finely chopped
1 pound medium shrimp, peeled and deveined
1/3 cup white grape juice
1 14oz can petite diced tomatoes, drained (or the equivalent fresh)
salt and freshly ground black pepper
1 lb spaghetti
1 Tbsp chopped fresh flat-leaf parsley

In a large pot, bring 5 quarts of salted water to boil. In a large frying pan, heat the olive oil over low heat. Add the onion and saute, stirring frequently, until translucent, about 3 minutes. Add shrimp, raise heat to medium and cook, stirring for 2 minutes. Add juice and continue cooking until it is evaporated, about 2 more minutes. Add tomatoes and season to taste. Cook 2 more minutes. Add spaghetti to boiling water and cook until al dente. Drain. Transfer to frying pan. Add parsley. Cook 2 minutes and stir. Serve immediately
Yield: 8 servings

Shrimp Pad Thai

When we visited Thailand with Grandma and Grandpa Nelson in 2006, the hotel served a international breakfast buffet including dishes from America, Asia, Europe and Thailand. One morning they served Pad Thai for breakfast and I was instantly hooked hoping every morning afterwards that Pad Thai would be served again. This recipe is an excellent version of Pad Thai that closely proximates what we ate in Thailand.

8 ozs wide rice stick noodles
1/4 cup ketchup
2 Tbsp sugar
3 Tbsp fish sauce
1/2 tsp crushed red pepper
2 Tbsp canola oil, divided
1 lb medium shrimp, peeled and deveined
2 large eggs, beaten
1 cup fresh bean sprouts (substitute a can of bean sprouts if you can't get fresh)
3/4 cup sliced green onions
1 garlic clove, minced
2 Tbsp dry roasted peanuts

Cook noodles according to package directions. Combine ketchup, sugar, fish sauce, peppper. Heat 2 tsp oil in large non-stick skillet over medium-high heat. Saute shrimp 2 minutes or until done. Remove shrimp from pan. Heat 4 tsp oil over medium-high heat. Add eggs. Cook until soft scrambled. Add sprouts, onions and garlic to eggs. Cook one minute. Add noodles, ketchup and shrimp. Cook 3 minutes or til heated through. Sprinkle with nuts and serve.
1 1/2 cups = 346 calories