A fast and easy weeknight dinner recipe, this Shrimp Pad Thai is a lighter version of the take-out classic.
Confession: I don’t think we’ve ever dined in or ordered takeout from a Thai restaurant without at least one person getting Shrimp Pad Thai. And who can blame them?
The perfect balance of sweet and tangy, each bite of this comfort dish is loaded in flavor. Unfortunately, most restaurant versions are also loaded in excess sugar, fat and calories.
My fast and easy weeknight Shrimp Pad Thai version is not only easier on the waistline but it comes together faster than you can order takeout! Made with juicy, plump shrimp and a fragrant sweet ginger lime sauce, you won’t be missing anything but the added ingredients you left out.
Feel free to dial the spice level up or down but don’t forget the toppings! We love garnishing with chopped roasted peanuts, crunchy bean sprouts and minced scallions.
Your chopsticks are waiting.
- 8 ounces stir-fry rice noodles
- 12 ounces raw shrimp peeled and deveined
- salt and pepper to taste
- 1/2 cup low sodium chicken broth
- 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon minced ginger
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon chili paste
- 2 eggs whisked
- scallions minced peanuts and bean sprouts - optional garnish
Prepare rice noodles according to package instructions - cooking for 1 minute less than instructed; set aside.
Heat a large wok or deep frying pan over high heat and spray with cooking spray. Pat shrimp dry and sprinkle with salt and pepper. Saute in pan until they turn bright pink, about 3 minutes total flipping once. Remove shrimp from pan and set aside.
While shrimp are cooking, whisk together chicken broth, lime juice, soy sauce, ginger, fish sauce, brown sugar and chili paste in a small bowl; set aside.
Reduce heat of pan to medium and spray with cooking spray. Add the whisked eggs and scramble until cooked, about 90 seconds.
To the pan, add the cooked shrimp and the reserved sauce. Heat for 60 seconds or until shrimp are heated through.
Add the cooked noodles to the pan and saute until warmed through, about 60 more seconds
Garnish with scallions, peanuts and bean sprouts to serve.
Photography by Alejandro Photography // Recipe by The Lemon Bowl
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