Shrimp Pad Thai
A perfectly authentic version of a favorite Thai dish - super easy and super delicious!
Servings:4 servings
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 eggs, slightly beaten
- 9-12 ounces rice noodles
- ½ cup chopped scallions, or green onions
- 1 lime, cut into wedges
- ⅓ cup peanuts
- ½ cup cilantro leaves
- 5 ounces fresh bean sprouts
- 1 teaspoon minced garlic
- 1 teaspoon olive oil
- salt and pepper, to taste
Sauce
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 4 tablespoons water
- 2 tablespoons rice vinegar
- 1-2 teaspoons chili powder
Instructions
- Cook noodles according to package instructions. While the noodles are cooking, whisk together all ingredients for the sauce and set aside.
- Add oil and garlic to a large saucepan over medium heat. Cook until fragrant, 5-7 minutes. Add shrimp and allow to cook through. Add noodles and bean sprouts and stir to combine. Cook until sprouts are tender and translucent.
- Pour sauce over noodle mixture and coat evenly. Move noodles to one side of the pain and crack eggs onto the empty side of the pan. Use a spatula to break up the eggs and stir into the noodles until cooked thoroughly. Remove from heat.
- Top with cilantro and peanuts with lime wedges on the side. Serve hot.
Notes
Add 1-2 teaspoons sriracha sauce for a spicy kick.
Nutrition
Calories: 498 kcal, Carbohydrates: 64 g, Protein: 33 g, Fat: 11 g, Saturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 368 mg, Sodium: 2103 mg, Potassium: 346 mg, Fiber: 3 g, Sugar: 8 g, Vitamin A: 411 IU, Vitamin C: 10 mg, Calcium: 217 mg, Iron: 4 mg