Name: Shrimp pad Thai
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1.5 oz dry flat rice noodles; 5 oz medium shrimp, peeled and deveined; 2 large egg whites; 1 large egg; 3 oz bean sprouts; 1 green onions, cut into 1-inch pieces; 2 cloves garlic, minced; 1 tsp canola oil; 2 tsp tamarind paste; 1 1/2 tsp fish sauce; 1 tsp brown sugar; 3/4 tsp lime juice; 1/2 tsp red pepper flakes; 1 1/2 tsp peanuts, crushed; 1/4 cup cilantro, chopped; 2 tbsp water

Instructions

Prep 25 min · Cook 0 min

Place the rice noodles in a bowl and cover with very hot tap water. Soak for 10 minutes until pliable but still slightly firm. Drain well.
In a small bowl, whisk together the tamarind paste, fish sauce, brown sugar, lime juice, red pepper flakes, and the water until the sugar dissolves.
Heat half the oil in a 12-inch skillet over medium-high heat. Add the shrimp and cook until just pink on the outside but slightly underdone in the center, about 1 to 1 1/2 minutes per side. Remove from the pan. Done when shrimp are opaque and firm, 145°F.
Add the remaining oil to the same skillet. Sauté the garlic for 30 seconds. Pour in the egg and egg whites, scrambling quickly until just set.
Add the drained noodles and the prepared sauce to the skillet. Toss constantly for 3 minutes until the noodles are tender, glossy, and have absorbed most of the liquid. If the pan looks dry, add a small splash of extra water.
Return the shrimp to the pan. Add the bean sprouts and green onions. Toss for 1 minute until the sprouts are slightly wilted and shrimp are cooked through. Plate and top with crushed peanuts and cilantro. Done when 165°F.

Nutrition

Ingredients

Instructions

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