Shrimp Pad Thai

Serves: 3 Save

Ingredients (19)

  • For the Pad Thai Stir-Fry:
  • 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 green onions (or 3 small) finely chopped
  • 1/4 cup finely chopped peanuts
  • 1/4 cup chopped fresh cilantro
  • Lime wedges for serving
  • For the Sauce:
  • 2 tablespoons fish sauce** gluten free if needed
  • 1 1/2 tablespoons rice vinegar I used seasoned
  • 1 tablespoon low-sodium soy sauce or tamari for gluten free
  • 2 tablespoons water
  • 1 tablespoon honey plus additional 1-2 teaspoons to taste
  • 1-3 teaspoons chili garlic sauce

Directions

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