Healthy Shrimp Pad Thai

• Gluten free

• Seafood

  • 8 oz Shrimp, medium or large

• Produce

  • 1/2 cup Bean sprouts
  • 1/2 cup Carrots
  • 1/4 cup Cilantro, fresh
  • 2 cloves Garlic
  • 2 Large or 3 small green onions
  • 1 Lime, wedges
  • 1/4 cup Peanuts

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1 tsp Chili garlic sauce
  • 2 tbsp Fish sauce, gluten-free
  • 1 tbsp Honey
  • 1 tbsp Soy sauce, low sodium

• Pasta & Grains

  • 4 oz Brown rice noodles, dry

• Oils & Vinegars

  • 2 tsp Olive oil, Extra Virgin
  • 1 1/2 tbsp Rice vinegar

• Liquids

  • 2 tbsp Water

Found on wellplated.com

Description

Ingredients

• 4 ounces dry brown rice noodles (rice sticks)
• 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 or 3 small green onions, finely chopped
• 1/4 cup finely chopped peanuts
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving
• 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

Directions

• 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.

Nutrition