Shrimp Pad Thai

Calories 180.8, Fat 4.0g, Cholesterol 68.9g, Sodium 500.6g, Carbohydrate 23.9g, Fiber 3.0g, Protein 13.0g POINTS VALUE: 3

SAUCE:
¼ cup low-sodium soy sauce
2 Tbsp. rice vinegar
1 to 2 Tbsp. hot sauce
2 Tbsp. sugar-free maple syrup
NOODLES:
cooking spray
2 cups thinly sliced shiitake mushroom caps (about 5 ounces)
1 cup grated carrot
1 clove garlic, minced
8 oz. shrimp
1 cup light coconut milk
2 cups shredded romaine or iceberg lettuce (cabbage could be used too)
1 cup fresh bean sprouts
1 cup sliced green onion tops
1 cup chopped fresh cilantro
8 ounces uncooked wide rice stick noodles, cooked according to package and drained
5 lime wedges

To prepare sauce, combine first 5 ingredients, stirring with a whisk.
To prepare noodles, heat a large nonstick skillet over medium-high heat, and coat with cooking spray. Add the mushrooms, carrots, and garlic, and sauté for two minutes. Add the sauce and shrimp, and cook for one minute. Stir in the coconut milk; cook for two minutes. Stir in the lettuce and remaining ingredients except limes and cook for a final minute. Serve the lime wedges along side the noodles.

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