Shrimp Pad Thai

Name: Shrimp Pad Thai
Prep time: 9 min
Cook time: 6 min
Total time: 15 min
Yield: 3 porsi
Cuisine: Indonesian
Ingredients: 4 ounces dry brown rice noodles; 2 teaspoons extra virgin olive oil (or canola oil); 8 ounces medium or large shrimp; 2 cloves garlic (minced); 3 large eggs; 1/2 cup bean sprouts* ((see note)); 1/2 cup freshly grated carrots; 2 large green onions ((or 3 small) finely chopped); 1/4 cup peanuts (finely chopped ); 1/4 cup fresh cilantro (chopped); Lime wedges (for serving); 2 tablespoons fish sauce** (gluten free if needed (see note)); 1 1/2 tablespoons rice vinegar ((I used seasoned)); 1 tablespoon low-sodium soy sauce (or tamari for gluten free); 2 tablespoons water; 1 tablespoon honey (plus additional 1-2 teaspoons to taste); 1 -3 teaspoons ground chile sauce (sambal oelek) (or chili garlic sauce)

This shrimp pad thai on the lighter side is a healthy version of everyone's favorite Thai recipe. Made in one pan and ready in 15 minutes.

⏱️ 15 menit 🔪 Persiapan: 9 menit 🔥 Masak: 6 menit 📊 Mudah 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: Well Plated

Bahan-bahan

3 porsi

4 ounces dry brown rice noodles
2 teaspoons extra virgin olive oil (or canola oil)
8 ounces medium or large shrimp
2 cloves garlic (minced)
3 large eggs
1/2 cup bean sprouts* ((see note))
1/2 cup freshly grated carrots
2 large green onions ((or 3 small) finely chopped)
1/4 cup peanuts (finely chopped )
1/4 cup fresh cilantro (chopped)
Lime wedges (for serving)
2 tablespoons fish sauce** (gluten free if needed (see note))
1 1/2 tablespoons rice vinegar ((I used seasoned))
1 tablespoon low-sodium soy sauce (or tamari for gluten free)
2 tablespoons water
1 tablespoon honey (plus additional 1-2 teaspoons to taste)
1 -3 teaspoons ground chile sauce (sambal oelek) (or chili garlic sauce)

Langkah-langkah

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 (or even a little brown sugar). For spicier, add additional chili paste.
Heat the oil in a large non-stick skillet or wok over medium-high heat. Add the shrimp and saute 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.