Name: Shrimp pad Thai noodles
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 7 oz large raw shrimp (21 to 25 per lb), peeled and deveined; 1 oz thin rice noodles, dry; 2 large egg whites; 1 tsp canola oil; 3 oz bean sprouts; 2 cloves garlic, minced; 1 green onion, cut into 1-inch pieces; 2 tsp tamarind paste; 1 1/2 tsp fish sauce; 3/4 tsp honey; 1/2 tsp red pepper flakes; 1 1/2 tsp roasted peanuts, crushed; 1/2 lime, cut into wedges; 1/2 cup hot water

Instructions

Prep 20 min · Cook 0 min

Place the rice noodles in a heat-proof bowl and cover with 2 cups of very hot tap water (not from the recipe list). Soak until flexible but still firm, about 10 minutes, then drain.
In a small bowl, whisk together the tamarind paste, fish sauce, honey, red pepper flakes, and 3 tablespoons of the measured hot water until combined.
Heat half the oil in a 12-inch nonstick skillet over medium-high heat. Add the shrimp and cook until pink on the outside but not yet cooked through, about 1 minute per side. Remove shrimp from the pan and set aside.
Add the remaining oil to the skillet. Stir in the garlic and cook for 30 seconds until fragrant. Pour in the egg whites and stir constantly until just set.
Add the drained noodles, the sauce, and half the bean sprouts to the skillet. Toss constantly for 2 to 3 minutes, adding the remaining water 1 tablespoon at a time if the pan looks dry, until noodles are chewy-tender and the sauce is absorbed.
Return the shrimp to the pan along with the green onions and the remaining bean sprouts. Toss for 1 minute until the shrimp are cooked through and the sprouts are slightly wilted. Plate and top with crushed peanuts and lime wedges. Done when shrimp are opaque and reach 145°F.

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Instructions

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