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Healthy Shrimp Pad Thai. A light version of everyone's favorite takeout dish that's so easy and delicious! Ready in 15 minutes and gluten free.
Ingredients
FOR THE PAD THAI STIR-FRY:
2 teaspoons extra virgin olive oil
8 ounces medium or large shrimp — peeled and deveined (you can use either fresh shrimp or thawed frozen shrimp—if using thawed, lightly pat the shrimp dry prior to cooking)
2 cloves garlic — minced
3 large eggs
1/2 cup bean sprouts*
1/2 cup freshly grated carrots
2 large green onions — (or 3 small) finely chopped
1/4 cup finely chopped peanuts
1/4 cup chopped fresh cilantro
Lime wedges — for serving
FOR THE SAUCE:
2 tablespoons fish sauce** — gluten free if needed
1 1/2 tablespoons rice vinegar — I used seasoned
1 tablespoon low-sodium soy sauce
2 tablespoons water
1 tablespoon honey — plus additional 1-2 teaspoons to taste
1-3 teaspoons chili garlic sauce
Instructions
Cook the rice noodles according to package instructions. They should be soft but not mushy. Drain and rinse under cool water. In a small bowl, whisk together the sauce ingredients: fish sauce, rice vinegar, soy sauce, water, 1 tablespoon honey, and 1 teaspoon chili garlic sauce. If you prefer a sweeter pad thai, add additional honey. For spicier, add additional chili paste.
Heat the oil in a large non-stick skillet or wok over medium high. Add the shrimp and cook just until the shrimp begins to turn pink, about 2 minutes. Add the garlic and noodles. Stir continuously to coat the noodles and shrimp with the garlic, then push the ingredients in the skillet over to one side of the pan. Crack the eggs into the empty side of the skillet. Break apart the yolk with the spatula and let cook for 30 seconds, until just beginning to set. Stir the egg in with the noodles. Stir in the sauce.
Add the bean sprouts, carrots, and chopped green onions and let cook until the bean sprouts are crisp-tender, about 1 minute. Sprinkle on the peanuts and cilantro. Serve immediately with lime wedges.
Recipe Notes
*If you cannot find fresh bean sprouts (my grocery only carries them sporadically), you can swap rinsed, canned bean sprouts (available in the Asian foods section of many grocery stores) or substitute another fresh vegetable of your choice. The canned bean sprouts have a more fermented taste, so if this bothers you, I would recommend omitting them.
**Fish sauce is available in the Asian food section of most grocery stores. I HIGHLY recommend using it, as it adds important saltiness and irreplaceable Thai flavor to the dish. If you must make a substitution, use additional low-sodium soy sauce.
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently in the microwave with a splash of water or chicken broth to keep the noodles from drying out.
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