1. In large skillet, heat oil over medium-high heat. Add eggs; cook and stir 30 seconds. Add shrimp and pepper; cook and stir 3 minutes. Stir in sauce; cook and stir 1 minute. Stir in noodles; cook and stir 1 minute or until heated through. Makes about 5½ cups.
2. Serve pad thai sprinkled with onion, peanuts and cilantro; garnish with bean sprouts, lime wedges and crushed red pepper, if desired.
Dietitian Tip: Get the family involved and swap in their favorite vegetables to make everyone feel like they contributed to the meal. For extra B vitamins and fiber, add a brown rice noodle to the dish!
- 15 g Total Fat
- 2 g Saturated Fat
- 288 mg Cholesterol
- 574 mg Sodium
- 13 g Carbohydrates
- 3 g Fiber
- 8 g Sugars
- 4 g Added Sugars
- 33 g Protein
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Nutritional Information
- 15 g Total Fat
- 2 g Saturated Fat
- 288 mg Cholesterol
- 574 mg Sodium
- 13 g Carbohydrates
- 3 g Fiber
- 8 g Sugars
- 4 g Added Sugars
- 33 g Protein
Directions
1. In large skillet, heat oil over medium-high heat. Add eggs; cook and stir 30 seconds. Add shrimp and pepper; cook and stir 3 minutes. Stir in sauce; cook and stir 1 minute. Stir in noodles; cook and stir 1 minute or until heated through. Makes about 5½ cups.
2. Serve pad thai sprinkled with onion, peanuts and cilantro; garnish with bean sprouts, lime wedges and crushed red pepper, if desired.
Dietitian Tip: Get the family involved and swap in their favorite vegetables to make everyone feel like they contributed to the meal. For extra B vitamins and fiber, add a brown rice noodle to the dish!