Shrimp Pad Thai
Shrimp Pad Thai is a colorful veggie-filled restaurant favorite that can be thrown together in just 30 minutes. No need to pay to go out when you can make this classic for a fraction of the price.
Servings: 6 servings
Ingredients
Sauce
- ½ cup brown sugar
- 6 tablespoons soy sauce
- ¼ cup rice vinegar
- 4 teaspoons sriracha sauce
- 1 juiced lime
- 1 teaspoon fish sauce
- 1 teaspoon sesame oil
- 2 cloves minced garlic
Pad Thai
- 1 pound peeled and deveined large shrimp
- 12 ounces Thai rice noodles
- 1 ½ tablespoons oil
- 3 large eggs
- 1 ½ cups bean sprouts
- 1 cup matchstick carrots
- 1 medium sliced red bell pepper
- 2 sliced green onions
- 3 tablespoons chopped cilantro
- ¼ cup chopped dry roasted peanuts
Instructions
- Prepare 12 ounces Thai rice noodles according to package instructions using the stir-fry method. Drain the noodles and set aside.
- In a medium bowl add ½ cup brown sugar, 6 tablespoons soy sauce, ¼ cup rice vinegar, 4 teaspoons sriracha sauce, 1 juiced lime, 1 teaspoon fish sauce, 1 teaspoon sesame oil, and 2 cloves minced garlic. Whisk until combined and set aside.
- Heat 1 ½ tablespoons oil a large wok or non-stick skillet over medium-high heat. Cook 1 pound peeled and deveined large shrimp for 2 minutes per side or until pink. Remove the shrimp from the pan. Scramble 3 large eggs and remove from the pan.
- Add 1 ½ cups bean sprouts, 1 cup matchstick carrots, 1 medium sliced red bell pepper, and 2 sliced green onions. Add more oil if needed and cook for 2 minutes.
- Add the shrimp, noodles, eggs, and sauce back to the wok and cook for 1-2 minutes.
- Garnish with 3 tablespoons chopped cilantro and ¼ cup chopped dry roasted peanuts.
Nutrition
Calories: 206kcal | Carbohydrates: 24g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 1237mg | Potassium: 226mg | Fiber: 2g | Sugar: 21g | Vitamin A: 795IU | Vitamin C: 33.3mg | Calcium: 43mg | Iron: 1.5mg
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