Makes 2 servings (1.5C/ea). Takes about 25 mins. Spice heat level: med hot. 10WW points/serving. Cost ~$3/serving.
4 oz stir fry rice noodles
cook until el dente.
2 TBL lime juice
1 pkg TJs chix broth
3/4 TBL brown sugar
1 tea stevia powder
2 TBL peanut butter; prefer chunky
3/4 TBL dried cilantro
Simmer/stir. Keep on low.
1 TBL toasted sesame oil
1 TBL chili garlic sauce (I like Huy Fong Foods)
2 TBL minced garlic
1/4 C onions- diced
Heat oil, add garlic and onions. Cook above about a minute, tossing.
one 14 oz can bean sprouts - drained
Add small pan ingredients to main skillet along with sprouts. Tossing in the skillet.
6 oz uncooked frozen shrimp- peeled (21/40 size)
Let the shrimp simmer in the pan for about 3 mins. Once pink, add the noodles, toss, serve. Each serving ~1.5C
shredded carrots on side (I like to add crunch!!)
Can also top with dried chives (best real chives, but you waste so much if you don't want to use the whole bunch!)
FYI: 10 points is high for a late night supper, plus pasta isn't recommended at night when dieting either. But, if you eat for lunch, this is packed with a lot of protein for the rest of the day. Then, make supper lighter.
FYI: fish sauce is better to use authentically, but I don't always have this in the house, but I always have chicken broth, so I accommodated!