Shrimp Pad Thai

Shrimp Pad Thai Recipe
Photo: Levi Brown; Styling: Thom Driver
Smother homemade Pad Thai with spicy shrimp, bean sprouts, peanuts and green onion for an Asian dish you will prepare again and again.

Yield:

4 servings
Total time: 25 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 25 Minutes

Nutritional Information

Calories 462
Fat 16.1 g
Satfat 1.6 g
Monofat 9.1 g
Polyfat 4.8 g
Protein 15.8 g
Carbohydrate 64.3 g
Fiber 2.6 g
Cholesterol 86 mg
Iron 3.7 mg
Sodium 779 mg
Calcium 90 mg

Ingredients

8 ounces uncooked flat rice noodles (pad Thai noodles)
2 tablespoons dark brown sugar
2 tablespoons lower-sodium soy sauce
1 1/2 tablespoons fish sauce
1 1/2 tablespoons fresh lime juice
1 tablespoon Sriracha or chili garlic sauce
3 tablespoons canola oil
1 cup (2-inch) green onion pieces
8 ounces peeled and deveined large shrimp
5 garlic cloves, minced
1 cup fresh bean sprouts
1/4 cup chopped unsalted dry-roasted peanuts
3 tablespoons thinly sliced fresh basil

Preparation

1. Cook noodles according to package directions; drain.

2. While water comes to a boil, combine sugar and next 4 ingredients (through Sriracha) in a small bowl.

3. Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add onion pieces, shrimp, and garlic; stir-fry 2 minutes or until shrimp is almost done. Add cooked noodles; toss to combine. Stir in sauce; cook 1 minute, stirring constantly to combine. Arrange about 1 cup noodle mixture on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1 tablespoon peanuts, and 2 teaspoons basil.

Note:

David Bonom,

Cooking Light

March 2011
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