Name: Shrimp pad Thai noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 oz rice noodles, dry; 6 oz raw shrimp, peeled and deveined; 3 large egg whites; 1 tsp canola oil; 2 cloves garlic, minced; 1.5 oz bean sprouts; 1 green onions, cut into 1-inch pieces; 2 tsp tamarind paste; 1 1/2 tsp fish sauce; 3/4 tsp honey; 1 1/2 tsp peanuts, crushed; 1/2 lime, cut into wedges; 1/2 tsp red pepper flakes; 3/4 cup boiling water

Nutrition

Per serving

465 calories

Protein: 44g; 37% of calories
Carbs: 54g; 46% of calories
Fat: 9g; 17% of calories

Instructions

Prep 20 min · Cook 10 min

Place the rice noodles in a medium bowl and cover with boiling water. Let soak for 10 minutes until tender but firm, then drain.
In a small bowl, whisk together the tamarind paste, fish sauce, honey, and red pepper flakes.
Heat half the oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes, flip, and cook for 1 minute more until opaque and curled. Remove shrimp from the pan. Done when opaque and firm, 145°F.
Add the remaining oil to the same skillet. Pour in the egg whites and stir constantly for 1 minute until just set and scrambled.
Add the garlic, drained noodles, and sauce to the skillet. Toss constantly for 2 minutes until the noodles are well coated and have absorbed the sauce.
Return the shrimp to the pan along with the bean sprouts and green onions. Toss for 2 minutes until the vegetables are slightly wilted and everything is hot.
Transfer the mixture to a plate. Top with crushed peanuts and serve with lime wedges.

Nutrition

Ingredients

Instructions

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