I’ve said it lots and I’ll say it again….I LOVE THAI!!!  I was seeing lots of Pad Thai recipes on blogs lately, so it totally made me crave it!  Here is my version, which was done within 15 minutes! Gotta love quick and easy!

Makes 4 servings

1/2 package of angel hair rice noodles (100 grams- it was like 2 sheets)
1 pound large shrimp (thawed and rinsed)
1 cup cubed tofu (I used extra firm)
1 tsp sesame oil
1-2 cups bean sprouts
1 bell pepper, cut into strips
1/2 cup green onion, chopped
5 egg whites (I used the carton egg whites)
1/4 cup chopped peanuts (1 Tbsp per serving)
Sauce
2 Tbsp lower carb ketchup
2 Tbsp fish sauce
3 Tbsp lime juice
1 Tbsp low sodium soy (use tamari or Braggs soy seasoning for gluten free)
2 Tbsp sucanat (or brown sugar) *could also use 1 Tbsp stevia or substitute for lower sugar
1 tsp jarred garlic
1 tsp jarred ginger
pinch of red chili paste

In a large bowl filled with hot water, add the rice noodles and let sit.  Mix sauce ingredients in a bowl and set aside.  Preheat a large skillet or wok.  Add 1 tsp of sesame oil and sautee tofu until browned.  Add in bell pepper and green onion, cook until it starts to become soft.  Add in egg whites and stir until cooked. Next add shrimp, bean sprouts and drained rice noodles and cook until shrimp is no longer pink.  Add sauce and cook until the sauce has well coated everything.

Nutrition (per serving)
Cals: 403  Fat: 13g  Carbs: 40g  Fibre: 4.2g Sugars: 10g  Protein: 43g