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
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