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Shrimp Pad Thai

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Shrimp Pad Thai

Course Dinner, Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 400kcal

Ingredients

  • 8 ounces uncooked rice pad Thai noodles
  • 1/4 cup brown sugar
  • 2 Tablespoons rice vinegar
  • 2 Tablespoons low-sodium soy sauce
  • 2 Tablespoons fish sauce
  • 1 teaspoon chili garlic sauce
  • 1 Tablespoon olive oil
  • 4 ounces red bell pepper sliced
  • 1 Tablespoon garlic minced
  • 1 1/2 pounds tail-off shrimp peeled and deveined
  • 2 eggs beaten
  • 1/3 cup roasted peanuts roughly chopped
  • 1/4 cup green onion diced
  • 2 limes cut into wedges
  • 1/4 cup fresh cilantro chopped

Instructions

  • Cook rice noodles according to package directions; drain and set aside. In a small mixing bowl, whisk together brown sugar, rice vinegar, soy sauce, fish sauce and garlic sauce; set aside.
  • Heat oil in a large skillet over medium-high heat. Add bell pepper and cook for 4-5 minutes, or until tender. Add garlic and cook an additional minute.
  • Add shrimp to the skillet and cook until pink, about 2 minutes on each side. Push everything in the skillet to one side and pour eggs into the skillet. Scramble the eggs until cooked through then mix in with other contents of the skillet. Add cooked noodles and sauce to the skillet and toss to coat.
  • Garnish with peanuts, green onion, lime wedges and fresh cilantro before serving. Squeeze juice from lime wedges on top before eating.

Notes

MFP: MFF Shrimp Pad Thai

Nutrition

Serving: 7.9ounces | Calories: 400kcal | Carbohydrates: 45.6g | Protein: 31.6g | Fat: 10.1g
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