Name: Shrimp pad Thai
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 9 oz large shrimp (21-25 per pound), peeled, deveined, and patted dry; 1.5 oz brown rice noodles; 3 large egg whites, lightly beaten; 2 1/2 tsp tamarind paste; 2 tsp low sodium soy sauce; 3/4 tsp fish sauce; 1 1/2 tsp maple syrup; 2 cloves garlic, minced; 1 scallions, cut into 1-inch pieces; 2 oz bean sprouts; 1 tbsp roasted peanuts, crushed; 1/2 lime, cut into wedges; 1 1/2 tsp avocado oil; 2 1/4 cups water; 1/2 tsp red pepper flakes

Instructions

Prep 20 min · Cook 10 min

Place the noodles in a heatproof bowl and cover with 2 cups of boiling water. Let soak for 8 to 10 minutes until flexible but still slightly firm, then drain and set aside.
In a small bowl, whisk together the tamarind paste, low sodium soy sauce, fish sauce, maple syrup, and 3 tablespoons of the remaining water until smooth.
Heat half the avocado oil in a 12-inch nonstick skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 1 1/2 minutes, flip, and cook for 1 minute more until pink outside but not quite cooked through. Remove shrimp from the pan. Done when opaque on the outside, 145°F.
Wipe out the skillet if needed and add the remaining oil. Add the garlic and red pepper flakes, cooking for 30 seconds. Pour in the beaten egg whites and scramble for 1 to 2 minutes until fully set. Done when set and opaque, 160°F.
Add the drained noodles and the sauce to the skillet. Toss everything together for 2 minutes over medium heat until the noodles are glossy and coated. Return the shrimp to the pan and toss for 1 minute more until the sauce thickens and shrimp are fully cooked. Done when shrimp is opaque in the center, 145°F.
Fold in the scallions and bean sprouts, cooking for 1 minute just to wilt. Transfer the mixture to a plate and top with crushed peanuts and lime wedges to squeeze over.

Nutrition

Ingredients

Instructions

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