Shrimp Pad Thai on the Lighter Side

Name: Shrimp Pad Thai on the Lighter Side
Ingredients: 3 oz packaged rice noodles (rice sticks); 2 tsp oil; 1 clove garlic (finely minced); 6 oz medium-sized shrimp (shelled and deveined); 2 oz fried firm tofu (cut into slices (optional)); 1 large egg; 1 large egg white; 5 oz bean sprouts; 1 oz Chinese chives (or scallions, cut into 2-inch lengths); 1 tbsp crushed peanuts; lime wedges; 1 1/2 tbsp fish sauce (Thai Kitchen brand for gluten free); 1 tbsp sugar; 2 tbsp water; 1 tbsp rice vinegar; 1/2 tsp chili powder or more (to taste)

"I love Thai food so there is no surprise that I’m a big fan of Pad Thai, or Thai stir-fried rice noodles. If you have dined at Thai restaurants, I’m sure you have had Pad Thai. Pad Thai is quite possibly the most famous dish outside of Thailand. This version has been lightened up. If you would like to make it low carb, swap out the rice noodles for zucchini noodles...."

INGREDIENTS

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3 oz packaged rice noodles (rice sticks)

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2 tsp oil

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1 clove garlic (finely minced)

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6 oz medium-sized shrimp (shelled and deveined)

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2 oz fried firm tofu (cut into slices (optional))

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1 large egg

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1 large egg white

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5 oz bean sprouts

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1 oz Chinese chives (or scallions, cut into 2-inch lengths)

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1 tbsp crushed peanuts

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lime wedges

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1 1/2 tbsp fish sauce (Thai Kitchen brand for gluten free)

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1 tbsp sugar

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2 tbsp water

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1 tbsp rice vinegar

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1/2 tsp chili powder or more (to taste)

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