Shrimp Pad Thai

Meat Entrees, Noodles & Pasta, Seafood May 12th, 2020
Prep Time
20 Min
Cook Time
30 Min
Serving
4 Cups

The sweet and spicy stir fry noodles that everyone loves. If you decide to stick with shrimp, the trick is to cook it with the shell on and remove it after it’s fully cooked. This will prevent overcooking the shrimp.

Ingredients

  • ½ lb. Pad Thai rice stick
  • 2 Tbsp olive oil
  • ½ lb. white shrimp, raw with shell on
  • 4 eggs
  • ½ lb. snow peas, cut diagonally lengthwise
  • ½ lb. bean sprouts
  • 4 cloves garlic, minced
  • jar of Pad Thai sauce
  • 1 lime
  • ½ cup cilantro, chopped
  • 1 cup carrots, julienned
  • crushed red peppers to taste

Instructions

  1. Soak the rice sticks in hot water for 10 minutes or until softened.
  2. Drizzle 1 Tbsp olive oil in a wok or large skillet and partially cook the raw shrimp on medium high heat for 1 minute on each side until the grey colored skin turns pink/orange. Set aside partially cooked shrimp for later.
  3. Add more olive oil to the wok or pan and scramble the eggs but only partially cook them.
  4. Saute the snow peas for 2-3 minutes on medium heat and stir in the minced garlic
  5. Add the Pad Thai sauce, softened noodles, and the partially cooked shrimp and eggs to the wok/pan.
  6. Stir until everything is cooked and noodles are soft. Add 2 Tbsp of water if needed to prevent sticking and burning to the bottom of the pan.
  7. Top with carrots, cilantro, and lime juice.