SHRIMP PAD THAI

8 Ounces Wide Rice Stick Noodles 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 & de-veined

2 Eggs, lightly beaten 1 Cup Bean Sprouts 3/4 Cup Green Onions, sliced 1 Teaspoon Bottled Garlic, minced 2 Tablespoons, Dry Roasted Peanuts, unsalted & chopped

Place noodles in a large bowl. Add hot water to cover, let stand 12 minutes or until tender. Drain. Combine the next 4 ingredients in a small bowl. Heat the oil in a pan on medium heat. Add shrimp and sauté 2 minutes or until done. Remove from pan. Heat 4 teaspoons oil in the pan. Add eggs, cook 30 seconds or until soft scrambled. Add next 3 ingredients and cook 1 minute. Add noodles, ketchup mixture and shrimp back to pan and cook 3 minutes. Sprinkle with peanuts and serve.

SERVINGS 6; CALORIES 343; FAT 9.2 g; PROTEIN 21.3 g; CARBS 42.4 g; FIBER 1.4 g; CHOL 186 mg; IRON 3 mg; SODIUM 912 mg; CALC 60 mg SERVING SIZE= 1 1/2 Cups

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Updated 05/02/02