Shrimp Pad Thai

Now that we currently live in civilization, we have a lot of options of places we can eat out. The bad news is living in the DC area makes us poor. We thought we were broke when we lived in Buena Vista and have come to the sad conclusion that, yes there is poorer than that. We have been finding new ways of saving money. We are using cloth diapers, making our own laundry soap and eating out less.

We did manage to get out and eat at one of my new favorite places on Friday night. It's called Moby Dick. It is an Iranian Kabob place. There is one within walking distance of my work and one about 15 minutes from our house. I can't get enough of their Kabob-E Joojeh chicken or the bread they cook in clay pots!  




Kabob-E Joojeh at Moby Dick





Since eating out is such a rare occurring now  I could pout and drool over all the awesome places I could eat, or I could be proactive and make delicious take-out like food. So if you are poor like us and can't afford it or are stuck in a rural place that has no access to good restaurants, this post is for you.


Another good thing about cooking take out at home it is a lot healthier for you. Let's compare some nutritional facts about take-out Shrimp Pad Thai and this recipe.


Nutrition Information:
Calories  
Takeout: 668 | Recipe: 462
Fat 
Takeout: 14.5g | Recipe: 16.1g
Saturated fat  
Takeout: 2.5g | Recipe: 1.6g
Sodium  
Takeout: 2,771mg | Recipe: 779mg
(This info is from Cooking Light's web page)

Plus it's ready in about 30 minutes! Also if you don't like shrimp try chicken or tofu. Another good thing about this recipe is it didn't ask for anything too crazy that I had to get at a specialty Asian store. If you want more ideas about recipes you can make at home check out Cooking Light's page. They have Fish Tacos, In-n-Out burger (no one can ever make it as good as they do), Chicken fried rice and Chicken Souvlaki (I really want to try this one too!) So stay at home, eat your Pad Thai, watch a red box and enjoy savings the money!


Shrimp Pad Thai




Source



Ingredients

• 8 ounces uncooked flat rice noodles (pad Thai noodles)
• 2 tablespoons dark brown sugar
• 2 tablespoons lower-sodium soy sauce
• 1 1/2 tablespoons fish sauce
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon Sriracha or chili garlic sauce
• 3 tablespoons canola oil
• 1 cup (2-inch) green onion pieces
• 8 ounces peeled and deveined large shrimp
• 5 garlic cloves, minced
• 1 cup fresh bean sprouts
• 1/4 cup chopped unsalted dry-roasted peanuts
• 3 tablespoons thinly sliced fresh basil
• 
  
• Preparation

• 1. Cook noodles according to package directions; drain.
• 2. While water comes to a boil, combine sugar and next 4 ingredients (through Sriracha) in a small bowl.
• 3. Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add onion pieces, shrimp, and garlic; stir-fry 2 minutes or until shrimp is almost done. Add cooked noodles; toss to combine. Stir in sauce; cook 1 minute, stirring constantly to combine. Arrange about 1 cup noodle mixture on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1 tablespoon peanuts, and 2 teaspoons basil.