Homemade Pad Thai

• Gluten free

• Seafood

  • 3/4 lb Shrimp

• Produce

  • 1 Bean sprouts
  • 1 cup Carrots
  • 1 Cilantro or thai basil
  • 1 tsp Garlic
  • 1 Lime
  • 1 Red bell pepper, large
  • 2 Scallions
  • 1 cup Snow peas

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 3 tbsp Fish sauce
  • 1 tbsp Honey
  • 1/2 tbsp Lime juice, fresh
  • 2 tsp Tamarind paste

• Pasta & Grains

  • 7 oz Rice noodles, thin

• Baking & Spices

  • 1 tsp Red chili paste

• Oils & Vinegars

  • 2 tbsp Rice vinegar
  • 5 tbsp Sesame oil

• Nuts & Seeds

  • 1 Cashews

Found on acleanbake.com

Description

Directions

• Place the rice noodles in a large, heatproof mixing bowl. Cover with boiling water and soften until al dente, about 5 minutes. Drain and toss with 1 Tablespoon of sesame oil. Set aside.
• Make the sauce by whisking together the tamarind paste, fish sauce, honey, rice vinegar, 1 Tablespoon sesame oil, 1/2 teaspoon chili paste, 1/2 teaspoon garlic and lime juice in a small bowl until combined. Set aside.
• Preheat a large skillet or wok and add 1 Tablespoon sesame oil. When the oil is hot, add the remaining 1/2 teaspoon garlic and sautee briefly. Then add the shrimp and remaining 1/2 teaspoon chili paste. Sautee until cooked through. Transfer from the pan to a bowl and toss with 1-2 Tablespoons of the prepared sauce.
• Add the remaining 2 Tablespoons sesame oil to the pan.
• When the oil is hot, add the eggs, and scramble until about half cooked (soft and runny).
• Add the carrots, snow peas and red pepper and toss to combine.
• Add the noodles and the remaining sauce. Toss to distribute everything, then cover and allow to steam for 3-5 minutes, until the veggies are tender and the noodles are softened.
• Add the shrimp and its sauce into the pan and toss with the noodles and vegetables.
• Serve immediately, topped with generous handfuls of scallions, cashews, bean sprouts, Thai basil and several lime wedges. Squeeze the lime wedges over the noodles before digging in.