Shrimp Pad Thai

This recipe has simple ingredients and a lot of flavor. It’s perfect for a quick weeknight meal.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Asian

Servings 5

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.

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