Name: Shrimp Pad Thai Noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz shrimp; 1 large egg; 1.5 oz dry rice noodles; 1 cup bean sprouts; 2 tbsp green onions; 1 tsp garlic; 1 tbsp tamarind paste; 1 tbsp tamari; 1 tbsp lime juice; 0.5 tsp coconut sugar; 1 tsp fish sauce; 1 tsp avocado oil; 1 tsp roasted peanuts; 0.25 tsp red pepper flakes

Instructions

Prep 15 min · Cook 10 min

Place the dry rice noodles in a large heat-proof bowl and cover with very hot water. Let them soak for 10-15 minutes until pliable but still firm to the bite, then drain.
In a small bowl, whisk together the tamarind paste, tamari, lime juice, coconut sugar, and fish sauce until the sugar is dissolved to create the Pad Thai sauce.
Heat the avocado oil in a large wok or non-stick skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the shrimp to the pan and cook for 2 minutes per side until pink and opaque. Push the shrimp to one side of the pan.
Crack the egg into the empty side of the pan and scramble quickly with a spatula until just set.
Add the drained noodles and the prepared sauce to the pan. Toss everything together vigorously for 2 minutes until the noodles absorb the sauce and soften.
Stir in the bean sprouts, sliced green onions, and red pepper flakes. Cook for 1 more minute until the sprouts are slightly wilted but still crisp.
Transfer to a plate and garnish with the crushed roasted peanuts before serving hot.

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Ingredients

Instructions

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