Pad Thai (healthier)

I mixed a recipe from Oxygen and a recipe from Cooking Light and came up with this. Everyone who has had it liked it. It is also another way to use leftover turkey ;)

8 oz wide/linguine style rice noodles (Banh Pho)

1/4 low sugar ketchup

1 Tbsp sugar

3 tbsp fish sauce

1/2 tsp crushed red pepper or 1 Serrano chili, seeded and minced

1/2 white onion, diced

1 tsp minced garlic

1/2 lb shrimp, cleaned and chopped

4 oz leftover chicken or turkey or pork (or fresh, cut into small cubes)

1 egg and 2 egg whites, beaten

1c fresh bean sprouts

2 tbsp chopped dry-roasted peanuts, chopped

1/2c cilantro leaves, chopped

1c shredded carrots

optional vegetable - asparagus , cut into 1" pieces

Place noodles in a large bowl, add boiling water to cover, let stand 12 minutes or until tender. Drain

Combine ketchup, sugar, fish sauce and pepper in a small bowl, set aside.

Heat oil in a large non-stick saute pan or wok over med-high heat.Add onion, cook about 3 minutes until starting to soften, add shrimp and garlic (and chicken if you are using raw), stir fry about 3 minutes or until pink.Add asparagus , if using and stir fry 2 minutes (tender-crisp). remove to bowl.

Pour egg mixture into pan/wok, scrambling and breaking up, then add noodles, shrimp/chicken mixture and ketchup mixture, stirring till all combined and heated through.Add bean sprouts right before removing mixture from pan. Serve on a large platter, garnished with carrots, peanuts and cilantro.

6 servings -(taking a mid-range between nutrition info on each recipe)

approx 300 calories

around 18g protein

40g carbohydrates

8g fat

2g fiber