I should have known when the recipe called for ketchup that I was not going to like it.  Ketchup should never be in a recipe.  Never I tell you.

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I also overcooked the egg.  We will not be making this one again.  I have not given up on pad thai, just this recipe.  Perhaps you ketchup lovers out there will like it. 

Serves 6

Ingredients

  • 8  ounces  wide rice stick noodles (Banh Pho)
  • 1/4  cup  ketchup
  • 2  tablespoons  sugar
  • 3  tablespoons  fish sauce
  • 1/2  teaspoon  crushed red pepper
  • 2  tablespoons  vegetable oil, divided
  • 1  pound  medium shrimp, peeled and deveined
  • 2  large eggs, lightly beaten
  • 1  cup  fresh bean sprouts
  • 3/4  cup  (1-inch) sliced green onions
  • 1  teaspoon  bottled minced garlic
  • 2  tablespoons  chopped unsalted, dry-roasted peanuts

Preparation

Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain.

Combine ketchup, sugar, fish sauce, and pepper in a small bowl.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.

Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions, and garlic; cook 1 minute. Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated. Sprinkle with peanuts.

Nutritional Information

Calories:
343 (24% from fat)
Fat:
9.2g (sat 1.6g,mono 2.6g,poly 3.9g)
Protein:
21.3g
Carbohydrate:
42.4g
Fiber:
1.4g
Cholesterol:
186mg
Iron:
3mg
Sodium:
912mg
Calcium:
60mg
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