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Course

Preparation

Diets

DIY

Source: CanolaInfo Test Kitchen | Category: Entrees, Sauté/Stir-Frying

Shrimp Pad Thai

Here is a Thai restaurant favorite that's simple enough to make in your own kitchen. Added bonus: you can control the spice level.

Shrimp Pad Thai recipe made with canola oil

Ingredients

  • 1/4 cup chili sauce 60 mL
  • 3 Tbsp lime juice 45 mL
  • 3 Tbsp low-sodium soy sauce 45 mL
  • 1 Tbsp brown sugar 15 mL
  • 1 tsp anchovy paste 5 mL
  • 2 Tbsp canola oil 45 mL
  • 2 cloves garlic, minced
  • 1 lb medium raw shrimp, peeled and deveined 500 g
  • 6 oz rice noodles 170 g
  • 1 Tbsp canola oil 15 mL
  • 3 cups bean sprouts 750 mL
  • 8 green onions, cut diagonally
  • 1 egg white, lightly beaten
  • Garnishes
  • Additional bean sprouts for garnish
  • 2 Tbsp finely chopped dry-roasted peanuts 45 mL
  • Fresh cilantro leaves for garnish
  • 4 lime wedges
1/4 cup chili sauce3 Tbsp lime juice3 Tbsp low-sodium soy sauce1 Tbsp brown sugar1 tsp anchovy paste2 Tbsp canola oil2 cloves garlic, minced medium raw shrimp, peeled and deveined6 oz rice noodles1 Tbsp canola oil3 cups bean sproutsreen onions, cut diagonally1 egg white, lightly beatenAdditional bean sprouts for garnish2 Tbsp finely chopped dry-roasted peanutsFresh cilantro leaves for garnish4 lime wedges

Instructions

  • 1. In small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar and anchovy paste. Set aside.
  • 2. In large non-stick skillet, heat 2 Tbsp (30 mL) canola oil over medium-high heat. Add garlic, stir and cook about 30 seconds. Add shrimp and cook until opaque throughout, about 3 minutes. Transfer shrimp to plate.
  • 3. Meanwhile, soak rice noodles in boiling water until softened, about 3 minutes. Drain.
  • 4. Add remaining tablespoon of canola oil to skillet. Add noodles, chili sauce mixture and heat through, about 1 minute. Add bean sprouts, green onions and shrimp. Pour in egg white. Toss until noodles are coated, about 2 minutes.
  • 5. Serve topped with garnishes.

Yield

6 servings

serving size

1 cup (250 mL)

nutritional analysis

Per Serving

Calories350
Total Fat9 g
Saturated Fat1 g
Cholesterol150 mg
Carbohydrates46 g
Fiber2 g
Protein21 g
Sodium930 mg

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