Healthy Shrimp Pad Thai
- Preparing Time: 45 minutes
- Total Time: 45 minutes
- Served Person: 3
- 2 cloves garlic minced
- 2 tablespoons water
- 3 large eggs
- 2 teaspoons extra virgin olive oil
- 1/4 cup chopped fresh cilantro
- lime wedges for serving
- 1 tablespoon low-sodium soy sauce
- 4 ounces dry brown rice noodles (rice sticks)
- 1/2 cup bean sprouts*
- 1/2 cup freshly grated carrots
- 1/4 cup finely chopped peanuts
- 2 tablespoons fish sauce** (gluten free if needed)
- 1 1/2 tablespoons rice vinegar (i used seasoned)
- 1-3 teaspoons chili garlic sauce
- 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 large or 3 small green onions finely chopped
- 1 tablespoon honey plus additional 1-2 teaspoons to taste
- Carbohydrate 4.39175933362641 g
- Cholesterol 423 mg
- Fat 11.4817893304669 g
- Fiber 0.969173317052011 g
- Protein 13.5552140001701 g
- Saturated Fat 3.30544386626625 g
- Serving Size 1 1 Serving (263g)
- Sodium 406.235800003615 mg
- Sugar 3.4225860165744 g
- Trans Fat 1.75141113326984 g
- Calories 170 calories
Cook the rice noodles according to package instructions. They should be soft but not mushy. Drain and rinse under cool water. In a small bowl, whisk together the sauce ingredients: fish sauce, rice vinegar, soy sauce, water, 1 tablespoon honey, and 1 teaspoon chili garlic sauce. If you prefer a sweeter pad thai, add additional honey. For spicier, add additional chili paste. Heat the oil in a large non-stick skillet or wok over medium high. Add the shrimp and cook just until the shrimp begins to turn pink, about 2 minutes. Add the garlic and noodles. Stir continuously to coat the noodles and shrimp with the garlic, then push the ingredients in the skillet over to one side of the pan. Crack the eggs into the empty side of the skillet. Break apart the yolk with the spatula and let cook for 30 seconds, until just beginning to set. Stir the egg in with the noodles. Stir in the sauce. Add the bean sprouts, carrots, and chopped green onions and let cook until the bean sprouts are crisp-tender, about 1 minute. Sprinkle on the peanuts and cilantro. Serve immediately with lime wedges.
