You couldn’t live a week without a dose of Asian takeout…but all that late-night ordering is making a serious dent in your “someday I’ll own a home” savings. For a cheap, fun and healthier alternative, try making your own Thai food.

Ingredients
8 ounces rice stick noodles
1/3 cup lime juice
1/3 cup water
3 tablespoons fish sauce
1 tablespoon rice vinegar
3 tablespoons sugar
½ teaspoon cayenne
2 teaspoons roasted peanut oil
2 cloves garlic, finely minced
1 shallot, finely minced
½ pound peeled and deveined shrimp, cut into small pieces
2 eggs, lightly beaten
¼ cup roasted, unsalted peanuts, roughly chopped
4 cups bean sprouts
1 cup thinly sliced scallions, about two small bunches
1 cup loosely packed cilantro leaves

 

  1. Cover noodles with boiling water. Soak 20 minutes or until soft but not fully cooked. Drain and set aside.
  2. In a small non-reactive bowl, whisk together lime juice, water, fish sauce, rice vinegar, sugar, cayenne and oil. Set aside.
  3. Add oil, garlic, shallots and shrimp to 12-inch, non-stick skillet. Turn heat to medium high and cook until shrimp is mostly pink, about 3 to 4 minutes. Add eggs, stir and scramble until just moist.
  4. Add noodles, fish sauce mixture, peanuts, sprouts and scallions. Using a pair of tongs or two large spoons, toss until noodles are evenly coated.
  5. Add the cilantro. Cook, tossing constantly until noodles are tender and sauce has thickened slightly, about 3 to 4 minutes more. Serve immediately.

Named one of the country's "Top Ten Rising Star Chefs" by John Mariani, chef Kathleen Daelemans is a frequent guest on NBC's Today Show and the best-selling author of “Cooking Thin with Chef Kathleen” and “Getting Thin & Loving Food!” For more information, visit www.kathleendaelemans.com.