Shrimp Pad Thai
A fast and easy weeknight dinner recipe, this Shrimp Pad Thai is a lighter version of the take-out classic.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 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.
Calories: 352kcal | Carbohydrates: 58.4g | Protein: 21.1g | Fat: 2.6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2.1g | Trans Fat: 0g | Cholesterol: 176mg | Sodium: 920mg | Fiber: 0.1g | Sugar: 3.7g