Healthy Eating
Shrimp Pad Thai
Description
This easy, light recipe for healthy Shrimp Pad Thai is simple and filling. You can find all the ingredients you need to make it in a standard grocery store, and if you apply a little hustle, the entire dish can be ready in 15 minutes flat.
Ingredients
- For the Pad Thai 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 (you can use either fresh shrimp or thawed frozen shrimp—if using thawed, lightly pat the shrimp dry prior to cooking)
- 2 cloves garlic minced
- 3 large eggs
- ½ cup bean sprouts* (see note)
- ½ cup freshly grated carrots
- 2 large green onions (or 3 small) finely chopped
- ¼ cup peanuts finely chopped
- ¼ cup fresh cilantro chopped
- Lime wedges for serving
- For the Sauce:
- 2 tablespoons fish sauce** gluten free if needed (see note)
- 1 ½ tablespoons rice vinegar (I used seasoned)
- 1 tablespoon low-sodium soy sauce or tamari for gluten free
- 2 tablespoons water
- 1 tablespoon honey plus additional 1-2 teaspoons to taste
- 1-3 teaspoons ground chile sauce (sambal oelek) or chili garlic sauce
Directions
- Cook the rice noodles according to package instructions. They should be soft but not mushy. Drain and rinse under cool water.
- In a small bowl, whisk together the sauce ingredients: fish sauce, rice vinegar, soy sauce, water, 1 tablespoon honey, and 1 teaspoon chili garlic sauce. If you prefer a sweeter pad thai, add additional honey (or even a little brown sugar). For spicier, add additional chili paste.
- Heat the oil in a large non-stick skillet or wok over medium-high heat. Add the shrimp and saute just until the shrimp begins to turn pink, about 2 minutes. Add the garlic and noodles. Stir continuously to coat the noodles and shrimp with the garlic, then push the ingredients in the skillet over to one side of the pan.
- Crack the eggs into the empty side of the skillet. Break apart the yolk with the spatula and let cook for 30 seconds, until just beginning to set. Stir the egg in with the noodles. Stir in the sauce.
- Add the bean sprouts, carrots, and chopped green onions and let cook until the bean sprouts are crisp-tender, about 1 minute. Sprinkle on the peanuts and cilantro. Serve immediately with lime wedges.
