Shrimp Pad Thai
Ingredients
The stir-fry
-
4
ounces
dry brown rice noodles
-
2
teaspoons
extra virgin olive oil or canola oil
-
8
ounces
medium or large shrimp, peeled and deveined
-
2
cloves
garlic, minced
-
3
large
eggs
-
½
cup
bean sprouts
-
½
cup
freshly grated carrots
-
2
large
green onions, finely chopped
-
¼
cup
peanuts, finely chopped
-
¼
cup
fresh cilantro, chopped
-
to taste
lime wedges for serving
The sauce
-
2
tablespoons
fish sauce
-
1½
tablespoons
rice vinegar
-
1
tablespoon
low-sodium soy sauce or tamari
-
2
tablespoons
water
-
1
tablespoon
honey
-
1-3
teaspoons
ground chili sauce (sambal oelek) or chili garlic sauce
Instructions
- Cook the rice noodles according to package instructions, then drain and rinse under cool water.
- Whisk together the sauce ingredients in a small bowl.
- Heat oil in a large non-stick skillet or wok over medium-high heat and sauté the shrimp until pink.
- Add garlic and noodles, stirring to coat with garlic, then push to one side of the pan.
- Scramble the eggs in the empty side of the skillet, then stir them in with the noodles.
- Add the sauce and mix well, then incorporate bean sprouts, carrots, and green onions, cooking until crisp-tender.
- Sprinkle with peanuts and cilantro, and serve immediately with lime wedges.
Nutrition Facts (estimated)
Servings
3 servings
Calories
400
Total fat
15g
Total carbohydrates
45g
Total protein
23g
Sodium
20mg
Cholesterol
259mg
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