Thai Shrimpnoodles (6 servings – Calories 343)
8 ounces wide rice stick noodles
1 pound medium shrimp, peeled and deveined
1 cup fresh bean sprouts
3/4 cup (1-inch) sliced green onions
2 large eggs, lightly beaten
1/4 cup ketchup
3 tablespoons fish sauce
1/2 teaspoon crushed red pepper
2 tablespoons vegetable oil
2 tablespoons sugar
1 teaspoon bottled minced garlic
2 tablespoons chopped unsalted, dry-roasted peanuts
Place noodles in a large bowl.
Add hot water to cover;
let stand 12 minutes. Drain.
Combine in a bowl fish sauce, ketchup, sugar and pepper.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
Sauté at about 2-3 minutes or until shrimp are done.
Remove shrimp from pan; keep warm.
Heat 3 teaspoons oil in pan over medium-high heat.
Cook 30 seconds or until soft-scrambled, stirring constantly.
Add green onions, sprouts and garlic; cook 1 minute.
Add noodles, ketchup mixture, and shrimp;
Cook 3-4 minutes or until heated.
Sprinkle with peanuts.