Low-calorie pad thai?

Does anyone know of a great, relatively healthy, relatively low-calorie pad thai recipe? Preferably one you yourself have tried, but I'm getting desperate so I'll take just about anything.Low-calorie pad thai?
Pad Thai Prik





Serving Size : 4



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

11 ounces dried rice stick noodles -- * see note

3 teaspoons sugar

1/4 cup nam pla (Thai fish sauce)

1 tablespoon ketchup

3 teaspoons sriracha chili sauce

1 1/4 tablespoons chopped garlic

4 tablespoons vegetable oil

10 ounces small shrimp -- peeled and cooked

7 ounces fresh bean sprouts



GARNISH

3 teaspoons dried shrimp

3 tablespoons chopped scallions

2 tablespoons chopped roasted peanuts

1 tablespoon granulated white sugar

4 garlic chives -- cut in 1.5" lengths

cilantro sprigs

lime wedges



Soak the noodles in hot water for at least 12 minutes to soften, then

drain well. Combine the sugar, fish sauce, ketchup, and chili sauce in a

small bowl.



Prepare the garnish ingredients. Place the dried shrimp in a blender or

spice grinder and grind until finely shredded. Arrange the garnishes on a

plate to serve with the noodles.



Fry the garlic in the oil over medium heat until very aromatic, about 1

minute. Add the shrimp and fry for 40 seconds. Pour in the sauce mixture

and cook briefly, then add the noodles and toss until thoroughly coated

with the sauce. Add half the bean sprouts and cook, continuously tossing

and stirring, until the bean sprouts have softened.



Transfer to a platter, scattering the remaining bean sprouts over the top Serve with the platter of garnishes



NOTES : * use Vietnamese banh pho or Thai sen mie





Lo-Cal Pad Thai



Serving Size : 4



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 oz Rice Vermicelli

3 tb Oil

3 ea Garlic cloves, minced

1/4 c Dried Shrimp

1/4 c Fish sauce

1/4 c Sugar

2 tb Tamarind juic (Lemon or lime

1 x -may be substituted)

1 tb Paprika

1/2 c Fried tofu

2 tb Dried, unsalted turnip,

1 x -cut into small pieces

1 ea Egg, beaten

1/4 c Chives, cut in 1 in lgths

1/4 c Ground roasted peanuts

1 c Bean sprouts

1 x GARNISH:

1/2 c Bean sprouts

1/2 c Chopped chives

1/2 ea Lime, cut in wedges



Soak noodles in cold water for 2 hours, until soft. Drain and set

aside.Heat a large skillet until hot, then add oil. Add the garlic and

dried shrimp and stirfry. Add the noodles and stirfry until translucent. It

may be necessary to reduce the heat if the mixture is cooking too quickly

and the noodles stick.Add fish sauce, sugar, tamarind juice and paprika.

Stirfry mixture until combined. Stir in the tofu, turnip and egg. Turn the

heat to high and cook until the egg sets, stirring gently. Thoroughly

combine the mixture and continue cooking over medium-high heat for about 2

minutes, until most of the liquid is reduced.Mix in the chives, peanuts and

Place on a serving dish, arrange the garnishes attractively and serve.

Makes four servings.Note: To make fried tofu, chop tofu into 1/2 inch

squares and fry in oil on both sides until golden brown.From Thailand the

Beautiful Cookbook, as printed in the Phila. Inquirer, 8/19/92.Low-calorie pad thai?
1 (12 ounce) package rice noodles

2 tablespoons butter

1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces

1/4 cup vegetable oil

4 eggs

1 tablespoon white wine vinegar

2 tablespoons fish sauce

3 tablespoons white sugar

1/8 tablespoon crushed red pepper

2 cups bean sprouts

1/4 cup crushed peanuts

3 green onions, chopped

1 lemon, cut into wedges

Nutrition InfoServing size: 6 servings



Calories: 525 kcal

Carbohydrates: 58 g

Dietary Fiber: 2 g

Fat: 20 g

Protein: 26 g

Sugars: 7 gLow-calorie pad thai?
Pad Thai Noodles



Pad Thai is perhaps the best known of all the Thai noodle dishes, and for good reason. It is a tasty comfort food that is easy to prepare and appeals to all.

INGREDIENTS:



* 12 oz dried flat rice noodles (also called "Rice Stick")

* 8-12 tiger prawns, fresh or thawed if using frozen

* 3 shallots, sliced

* 2 fresh green chillies

* 2 eggs

* 1 cup snow peas, ends removed

* 1 cup bean sprouts

* ? cup ground or finely chopped peanuts (unsalted)

* 3 spring onions, finely sliced

* 1 cup fresh coriander, roughly chopped

* 3 Tbsp peanut, coconut, or other vegetable oil for frying

* SAUCE:

* 1/2 tsp. shrimp paste

* 1 Tbsp fish sauce

* 2 Tbsp light soy sauce

* 2 Tbsp lime juice

* 2 Tbsp sugar

* 1/2 Tbsp. tamarind paste mixed with ? cup water

* 3 Tbsp tomato ketchup



PREPARATION:

1. Boil rice noodles until soft (5-6 minutes). Drain and toss with 1 Tbsp. oil to keep from sticking (or rinse with cold water).



2. Mix all sauce ingredients together in a cup. Set aside.



3. Place remaining oil in wok.

Over medium-high heat, stir-fry shallots and chillies until fragrant (about 1 minute).



4. Add prawns and fry until pink (1-2 minutes).



5. Add snow peas and stir-fry another minute until bright green.



6. Clear a space in the center of the wok. Crack eggs into it and stir-fry until cooked.



7. Add noodles and sauce, then stir-fry, lifting and turning the noodles to combine all ingredients (1-2 minutes).



8. Taste for saltiness. If not salty enough, add up to 2 Tbsp. fish or soy sauce.



9. Take off the heat and add bean sprouts, mixing well to combine (note that bean sprouts should retain some of their crunchiness).



10. To serve, place noodles on a platter. Sprinkle with spring onions, ground nuts, and coriander. Place wedges of fresh lime on the side. For those who like it hot, serve with a bottle of “sambal” (red chilli sauce).







ITS PERFECT!:):):)Absolutely low fat
just get rid of the peanuts because a half a cup of those has over 12 grams of fat!