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

Instructions

Prep 20 min · Cook 10 min

Place the rice noodles in a heatproof bowl and cover with the boiling portion of the water. Let them soak for 10 minutes until flexible but still firm, then drain well and set aside.
In a small bowl, whisk together the tamarind paste, fish sauce, honey, red pepper flakes, and the remaining 3 tablespoons of room temperature water until the tamarind is loosened and the sauce is smooth.
Heat half the oil in a 12-inch 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. Move the shrimp to a plate. Done when opaque in the center, 145°F.
Wipe the skillet clean and add the remaining oil over medium heat. Add the garlic and cook for 30 seconds until fragrant. Pour in the egg whites and cook for 1 to 2 minutes, stirring often, until set. Done when set and opaque, 160°F.
Add the soaked noodles and the prepared sauce to the skillet. Toss constantly for 2 to 3 minutes until the noodles absorb the sauce and become tender and glossy, adding an extra splash of water if the pan looks dry.
Return the shrimp to the pan and add the bean sprouts and green onions. Toss for 1 minute until the sprouts just begin to wilt. Transfer to a plate, top with crushed peanuts, and squeeze the lime wedges over the noodles just before eating.

Nutrition

Ingredients

Instructions

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