Nutritional Information Calories: 343 Fat: 9.2g Protein: 21.3g Carbohydrates: 42.4g Fiber: 1.4g Cholesterol: 186mg Iron: 3mg Sodium: 912mg Calcium: 60mg Shrimp Pad Thai Ingredients 8 ounces Hokan brand rice stick noodles or cooked linguini pasta (aisle # 8 or # 7) 1/4 cup Richfoods ketchup (aisle # 6) 2 tablespoons granulated sugar(aisle # 8) ½ teaspoon crushed red pepper (spice rack aisle # 8) 2 tablespoons vegetable oil, divided (aisle # 8) 1 pound medium uncooked shrimp, peeled and deveined (frozen seafood case) 2 large eggs, lightly beaten (dairy department) 1 cup fresh bean sprouts (produce department) 5/4 cup, one inch sliced green onions - scallions (produce department) 1 teaspoon bottled minced garlic (produce department) 2 tablespoons chopped unsalted dry-roasted peanuts (snack section front of store) Directions   Place noodles in a large bowl. Add hot water so cover; let stand 12 minutes or until tender and drain. If using pasta, cook pasta to package instructions and drain. Combine ketchup, sugar, and pepper in a small bowl. Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add shrimp and saute 2 minutes or until shrimp are done. Remove shrimp from pan and keep warm. Heat 4 teaspoons oil in pan over medium-high heat. Add eggs, cook 30 seconds or until soft scrambled, stirring constantly. Add sprouts, green onions, and garlic; cook 1 minute. Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated. Sprinkle with peanuts. Servings Serves 6, serving size 1 ½ cups. Time To Cook Total = 30 Minutes   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.