Shrimp Pad Thai
This recipe has simple ingredients and a lot of flavor. It’s perfect for a quick weeknight meal.
Ingredients
- 8 ounces Pat Thai brown rice noodles
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 pound uncooked shrimp (peeled and deveined)
- 2 eggs (beaten)
- 1 red bell pepper (or 1/2 red and 1/2 orange) (thinly sliced)
- 1 medium zucchini (sliced in thin strips)
- ½ cup cup fresh cilantro (chopped)
- ½ cup cup fresh green onions (chopped)
- 2 limes
Pad Thai sauce:
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- ½ tablespoon Sriracha hot sauce (or to taste)
- 2 tablespoons creamy peanut butter
Instructions
- Cook noodles according to package instructions, just until tender. Rinse under cold water.
- Make sauce by combining Pad Thai sauce ingredients in a bowl. Set aside.
- Heat 2 tablespoons of oil in a large saucepan over medium-high heat. Add bell peppers and zucchini. Saute for about 3 minutes.
- Add the garlic and shrimp and saute unlit the shrimp begins to turn pink.
- Push everything to the side of the pan and add eggs. Scramble eggs, breaking them into small pieces.
- Add noodles and sauce. Toss everything to combine and cook for another 2 minutes.
- Garnish with green onions, cilantro and lime wedges.