Shrimp Pad Thai with Bean Sprouts
Want to enjoy a delicious Thai dinner without leaving the house? Now you can make it at home without a lot of hassle. The mix of shrimp and spices easily come together to bring you the tastes of Thailand.
Shrimp Pad Thai with Bean Sprouts
Prep Time 45 minutes
Servings 4 Servings
Calories 317 kcal
Ingredients
- 4 oz. rice stick noodles
- ¼ cup/2 oz. Thai fish sauce*
- 3 Tbsp./1 ½ oz. freshly squeezed lime juice
- 2 Tbsp./1 oz. brown sugar
- 1 Tbsp. vegetable oil
- 12 each/6 oz. medium shrimp peeled & deveined
- 1 Tbsp./3 cloves finely chopped garlic
- 2 eggs lightly beaten
- 1 cup/2 oz. bean sprouts
- 4 scallions thinly sliced on the bias (about ½ cup/2 oz.)
- ¼ cup/1 oz. chopped peanuts
- ¼ cup cilantro coarsely chopped, plus additional for garnish
- ¼ cup Thai basil coarsely chopped, optional
- ¼ cup mint coarsely chopped, optional
- 1 lime cut into 8 wedges, optional
Instructions
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Place the noodles in a bowl and cover with hot tap water. Allow to soften while preparing the other ingredients. Check that they are al dente. Rice noodles will not get overly soft. Drain and reserve.
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Whisk the fish sauce, lime juice and brown sugar together until the sugar dissolves. Reserve.
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Heat a large heavy sauté pan over high heat and add the oil. Add shrimp and cook until pink, 30 seconds. Add the garlic and eggs stirring with a fork to scramble and slightly brown them. Add the bean sprouts, scallions, peanuts, cilantro, and basil and mint, if using. Continue to move everything in the pan until aromatic, about 30 seconds. Add the noodles and reserved sauce. Toss to coat the noodles and heat through, about 1 minute. Divide noodles between 4 bowls. Sprinkle with additional herbs. Serve with lime wedges, if using.
Recipe Notes
*This dish can easily be made gluten free by ensuring the condiments contain no gluten.
An exclusive SharethePasta.org recipe.
