8 oz brown rice noodles
1 tbsp jarred tamarind paste
2 tsp fish sauce
4 tsp Sucanat
1/2 tsp red pepper flakes
1 tbsp high-heat cooking oil (such as sunflower, safflower, peanut or grape seed oil)
2 shallots, finely chopped
2 cloves garlic, minced
8 oz peeled and deveined shrimp, preferably tail on
6 green onions, white and light green parts, plus half of dark green parts, halved lengthwise and cut into 2-inch lengths
1 1/2 cups bean sprouts
1/3 cup chopped fresh cilantro
3 tbsp chopped dry-roasted unsalted peanuts
1 lime, cut into wedges, optional

Prepare noodles according to package directions. Drain and set aside.

Meanwhile, bring a small pot or kettle to a boil. In a medium bowl, whisk ¾ cup boiling water, tamarind paste, fish sauce, Sucanat and pepper flakes. Set aside.

In a large wok or skillet, heat oil on high. Add shallots and garlic and sauté, stir-ring often, for 30 seconds. Add shrimp and sauté until cooked through, about 2 minutes. Add noodles and toss to combine.

Working 3 to 4 tbsp at a time, gradually add tamarind paste mixture to wok, tossing to coat. Cook until noodles are tender and well coated, about 3 minutes. Stir in green onions and bean sprouts and cook, tossing gently, for 30 seconds. To serve, garnish with cilantro and peanuts. If desired, serve with lime.

Nutrients per serving (1/4 of recipe): Calories: 378, Total Fat: 9 g, Sat. Fat: 1 g, Monounsaturated fat: 4 g, Polyunsaturated fat: 2 g, Carbs: 56 g, Fiber: 6 g, Sugars: 6 g, Protein: 22 g, Sodium: 540 mg, Cholesterol: 86 mg

Clean Eating, October 2012, page 93

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