Pad Thai with Peanut Sauce
This Shrimp or Chicken Pad Thai with savory Peanut Sauce is absolutely better than takeout! Made with rice noodles, shrimp (or chicken), veggies, peanuts, lime, cilantro, in just 30 minutes.
Servings:4 servings
Ingredients
- 10 ounces thin rice noodles, cooked according to package directions
- 1 pound medium or large shrimp, or 2 large chicken breasts, chopped into 1-inch pieces
- 1 tablespoon oil
- ½ cup bean sprouts, optional
- 3 eggs, whisked
- 3 green onions, chopped
- ½ cup shredded carrots
- chopped cilantro and lime wedges, for serving
creamy peanut sauce
- ½ cup creamy peanut butter, microwaved for 30-45 seconds until easily pourable
- ¼ cup fish sauce, may substitute low sodium soy sauce in a pinch
- juice of 1 lime
- 1 tablespoon brown sugar
- 2 tablespoons low sodium soy sauce
- 2 teaspoons minced garlic, OR ½ teaspoon garlic powder
- 2 teaspoons sriracha sauce, OR 1 teaspoon crushed red pepper flakes
- ½ cup water, more as needed
Instructions
- Stir together all sauce ingredients until smooth, set aside. It should be easily pourable - if not, add more water.
- Drizzle a large skillet over medium heat with
oil. Saute shrimp, bean sprouts, and carrots until shrimp is cooked through. - Push shrimp and veggies to one side of the pan, pour whisked eggs onto the uncovered half of the pan. Stir eggs often until scrambled.
- Stir noodles, sauce, and green onions into the
pan. Give it a good toss, garnish with cilantro and lime wedges if desired and serve immediately.
Notes
Protein: Easily swap out the shrimp for chicken or steak.
Spice: Play with the heat level by adding more sriracha sauce.
Nutrition
Calories: 676 kcal, Carbohydrates: 73 g, Protein: 40 g, Fat: 25 g, Saturated Fat: 5 g, Trans Fat: 1 g, Cholesterol: 409 mg, Sodium: 2677 mg, Potassium: 531 mg, Fiber: 4 g, Sugar: 8 g, Vitamin A: 2949 IU, Vitamin C: 11 mg, Calcium: 236 mg, Iron: 5 mg