Name: Shrimp pad Thai noodles
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1.5 oz 1/4-inch-wide dried rice noodles; 5 oz large raw shrimp (21–25 per lb), peeled, deveined, and patted dry; 4 large egg whites; 1 1/2 tsp tamarind paste; 1 1/2 tsp fish sauce; 3/4 tsp maple syrup; 1 tsp sriracha; 2 cloves garlic, minced; 1 tsp canola oil; 2 oz bean sprouts; 1 green onions, sliced into 1-inch pieces; 1 1/2 tsp peanuts, crushed; 1/4 lime, cut into wedges; 2 1/3 cups water

Instructions

Prep 25 min · Cook 10 min

Place the rice noodles in a heatproof bowl and cover with boiling water. Let soak for 8 to 10 minutes until flexible but still a little firm in the center. Drain well and toss with a few drops of the oil to prevent sticking.
In a small bowl, whisk together the tamarind paste, fish sauce, maple syrup, sriracha, and the remaining 3 tbsp of water.
Heat half the remaining oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook for 1 to 2 minutes, flip, and cook for 1 minute more until pink, curled, and opaque. Transfer the shrimp to a plate. Done when opaque in the center, 145°F.
Wipe out the skillet and add the rest of the oil over medium heat. Add the garlic and cook for 1 minute until fragrant. Pour in the egg whites and cook for 2 minutes, stirring often, until the whites are set and scrambled. Done when whites are set, 160°F.
Increase the heat to medium-high. Add the soaked noodles, the sauce mixture, and half the bean sprouts to the skillet. Toss everything together and cook for 3 to 4 minutes, adding a splash of water if the pan looks dry, until the noodles are tender and glossy.
Return the shrimp to the pan along with the green onions. Toss for 1 minute to heat through. Transfer to a plate and top with the crushed peanuts, remaining bean sprouts, and lime wedges.

Nutrition

Ingredients

Instructions

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