Name: Shrimp pad Thai noodles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1.5 oz thin rice noodles; 7 oz shrimp, peeled and deveined, patted dry; 2 large egg whites; 1 tsp canola oil; 2 cloves garlic, minced; 1.5 oz bean sprouts; 1 green onions, cut into 1-inch pieces; 1 1/2 tsp fish sauce; 2 tsp tamarind paste; 1 tsp brown sugar; 1/2 tsp red pepper flakes; 1 tbsp water; 1 1/2 tsp roasted peanuts, crushed; 1/4 lime, cut into wedges; 1/3 cup fresh cilantro, chopped

Instructions

Prep 20 min · Cook 15 min

Place the rice noodles in a medium bowl and cover with very hot tap water. Let soak for 20 minutes until flexible but still firm, then drain.
In a small bowl, whisk together the fish sauce, tamarind paste, brown sugar, red pepper flakes, and the measured water until the sugar dissolves.
Heat one third of the oil in a 12-inch nonstick skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes, flip, and cook for 1 minute more until pink and opaque. Remove shrimp from the pan. Done when opaque in the center, 145°F.
Add another third of the oil to the same skillet. Pour in the egg whites and cook for 1 minute, stirring constantly, until set. Use a spatula to break the egg into small pieces, then remove from the pan. Done when 160°F.
Add the remaining oil to the skillet. Add the garlic and cook for 30 seconds until fragrant and lightly golden. Add the drained noodles and the sauce. Cook for 3 to 4 minutes, tossing constantly with tongs, until the noodles are tender and have absorbed the sauce. If the pan looks dry before the noodles are tender, add a splash of extra water.
Return the shrimp and scrambled egg to the pan along with the bean sprouts and green onions. Toss for 1 minute until the vegetables are just wilted. Plate the noodles and top with crushed peanuts, cilantro, and lime wedges.

Nutrition

Ingredients

Instructions

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