Shrimp Pad Thai
Servings
2Serving size
3 ounces shrimp with noodlesThis recipe can easily be multiplied but does not make very good leftovers.
Ingredients
| 4 Quarts Water |
| 2 tsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 1/2 lime yields Lime juice, raw |
| 1 tsp. Lime zest |
| 1 tsp.. Maple syrup |
| 1 tsp.. Fish sauce |
| 1/8 tsp. Red Pepper Flakes (optional) |
| 1/2 tsp. Tamarind (paste; optional) |
| 2 large Egg(s) |
| 4 ounce Brown rice noodles |
| 2 tsp. Sesame oil (divided) |
| 1 Large Red bell peppers (finely diced) |
| 1 clove Garlic, raw (minced) |
| 4 large Green onions (thinly sliced crosswise) |
| 6 Ounces Shrimp, raw (peeled and deveined) |
| 1 to taste Black pepper |
| 1/4 cup Mung beans (sprouts) |
| 4 Tbsp. Coriander (cilantro) leaves, raw |
| 3 ounce Dry roasted peanuts (coarsely chopped) |
Instructions
Place the soy sauce, lime juice, lime zest, maple syrup, fish sauce, tamarind paste, and red pepper flakes in a small bowl and whisk until smooth.
Place the eggs in a small bowl and whisk until smooth.
When the water boils add the noodles to the pan.
Place the sesame oil in a large skillet over medium high heat.
Add the red pepper and garlic and cook for about 2 minutes. Stir frequently.
Add the white part of the green onions. Cook for about 2 minutes. Stir frequently.
Add the shrimp and cook for about 4 minutes.
Add the soy sauce mixture and toss to coat the shrimp and veggies.
Cook for 1 minute and move to one side of the skillet.
Place the remaining green part of the green onion in the other side of the pan.
Stir for about 30 seconds until wilted and add the egg.
Scramble the egg and when cooked drain the noodles and add them to the pan.
Gently fold the shrimp, egg and noodles together.
Serve topped with the bean sprouts, cilantro and peanuts.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Pad Thai is one of my favorite dishes. This recipe calls for tamarind paste as authentic Pad Thai recipes do. It used to be that you would have to hunt for tamarind paste at specialty shops, and the price would be too high, especially if you only use it occasionally. Now it is more widely available (although you might have to visit more than one store) and relatively inexpensive.