Ingredients
1tsp sesame seed oil
2 garlic cloves minced
2 large carrots sliced thinly
1 zucchini julienned
2 cups snow peas
3 cups fresh bean sprouts
5 egg whites
1 pkg rice noodles
1 cup raw shrimp
1 cup chopped green onions
1 tbsp crushed peanuts (garnish - optional)
1/4 cup cilantro (for garnish)
for the sauce:
1/4 cup tomato paste
2 tbsp dark molasses
2 tbsp rice wine vinegar
2 tbsp low sodium Tamari soy sauce
1 tsp fish oil
1. Prepare noodles as per package directions - place on side.
2. Heat 1tsp of sesame seed oil in a wok
3. Add minced garlic and shrimp - cook until shrimp pink.
4. Add carrots and cook for 5 minutes.
5. Create a well in wok and add 5 egg whites - scramble.
6. Add sauce and cook for 3 minutes.
7. Add zucchini, snow peas, bean sprouts, onion and cook for 3-4 minutes.
8. Garnish with chopped cilantro and fresh bean sprouts. Add crushed peanuts if desired.
I like to chop everything up before I start cooking:
I like to serve my Pad Thai with a wedge of lemon and garnish with some crushed peanuts and fresh bean sprouts. My 6 year old loves this meal!
