Name: Shrimp Pad Thai
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 4 ounces (113 g) dry brown rice noodles; 2 teaspoons (10 ml) vegetable oil; 8 ounces (227 g) medium or large shrimp, peeled and deveined; 2 cloves garlic, minced; 3 large eggs; 1/2 cup (120 ml) bean sprouts; 1/2 cup (50 g) freshly grated carrots; 2 large green onions (or 3 small), finely chopped; 1/4 cup (30 g) peanuts, finely chopped; 1/4 cup (15 g) fresh cilantro, chopped; Lime wedges for serving; 2 tablespoons (30 ml) soy sauce; 1 1/2 tablespoons (22.5 ml) rice vinegar (I used seasoned); 1 tablespoon (15 ml) low-sodium soy sauce or tamari for gluten free; 2 tablespoons (30 ml) water; 1 tablespoon (15 ml) honey plus additional 1-2 teaspoons to taste; 1-3 teaspoons (10 ml) ground chili sauce (sambal oelek) or chili garlic sauce

Description

Learn how to make delicious Shrimp Pad Thai at home with this authentic recipe. Discover the perfect balance of flavors and textures in every bite!

Ingredients

4 ounces (113 g) dry brown rice noodles
2 teaspoons (10 ml) vegetable oil
8 ounces (227 g) medium or large shrimp, peeled and deveined
2 cloves garlic, minced
3 large eggs
1/2 cup (120 ml) bean sprouts
1/2 cup (50 g) freshly grated carrots
2 large green onions (or 3 small), finely chopped
1/4 cup (30 g) peanuts, finely chopped
1/4 cup (15 g) fresh cilantro, chopped
Lime wedges for serving
2 tablespoons (30 ml) soy sauce
1 1/2 tablespoons (22.5 ml) rice vinegar (I used seasoned)
1 tablespoon (15 ml) low-sodium soy sauce or tamari for gluten free
2 tablespoons (30 ml) water
1 tablespoon (15 ml) honey plus additional 1-2 teaspoons to taste
1-3 teaspoons (10 ml) ground chili sauce (sambal oelek) or chili garlic sauce

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Instructions

Prepare the rice noodles by following the package directions. They should end up tender without being overly soft. Once cooked, drain and rinse them with cool water.
In a small bowl, combine the sauce components: soy sauce, rice vinegar, soy sauce, water, 1 tablespoon of honey, and 1 teaspoon of chili garlic sauce. Adjust sweetness by adding more honey if desired, or increase spiciness with extra chili paste.
Warm the oil in a large non-stick pan or wok over medium-high heat. Toss in the shrimp and cook until they just start turning pink, roughly 2 minutes. Add the garlic and noodles, stirring constantly to blend the flavors, then move everything to one side of the pan.
Break the eggs into the empty side of the pan. Puncture the yolks with a spatula and allow them to cook for about 30 seconds until they begin to set. Mix the eggs with the noodles and incorporate the sauce.
Introduce the bean sprouts, carrots, and chopped green onions, cooking until the bean sprouts are just tender, about 1 minute. Sprinkle the peanuts and cilantro on top. Serve promptly with lime wedges.

Notes

Marinate shrimp in soy sauce, garlic, and ginger for added flavor.
Use roasted peanuts for a crunchy texture in place of raw peanuts.
Substitute shrimp with tofu or extra veggies for a vegetarian option.