Shrimp Pad Thai
Shrimp stir-fried with peppers, green onion, egg, bean sprouts and topped with peanuts.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine Asian
- 2 ounces flat rice noodles
Pad Thai Sauce
- 1 tablespoon fish sauce
- 1 teaspoon soy sauce
- 1½ tablespoons honey
- ½ tablespoon lime juice
- ½ teaspoon sriracha
Stir Fry Ingredients
- 1 tablespoon oil
- ½ small red bell pepper thinly sliced
- 1 clove garlic minced
- 6 to 8 medium shrimp peeled and deveined
- 1 large egg lightly beaten
- ¼ cup fresh bean sprouts
- 2 tablespoons peanuts divided
- 1 green onion sliced for topping
Cook the noodles according to the package instructions and set aside.
Whisk fish sauce, soy sauce, honey, lime juice, and sriracha in a small bowl. Taste and adjust the sauce as needed. Set the bowl aside.
Saute peppers and garlic in a skillet in oil over medium heat, about 3 minutes.
Add the shrimp to the skillet and cook 4 minutes, flipping the shrimp halfway through.
Push the peppers and garlic to the side of the pan. Add the egg, stirring as it cooks.
Add the noodles, Pad Thai Sauce, bean sprouts, and half the peanuts to the pan. Toss to combine.
Place shrimp Pad Thai on a plate and garnish with sliced green onions and remaining peanuts.
SERVING SUGGESTION: Rice is the best accompaniment for stir fry.
This recipe is in our cookbook, “Cooking for One – Not an Army,” along with other favorite recipes. It’s made for one, but you can easily double this recipe for company or leftovers! If you didn’t get a copy yet, our book is on Amazon right here!
NUTRITION:
Serving: 1serving | Calories: 483kcal | Carbohydrates: 41g | Protein: 19g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 231mg | Sodium: 1782mg | Potassium: 435mg | Fiber: 3g |honey: 20g | Vitamin A: 1440IU | Vitamin C: 54mg | Calcium: 86mg | Iron: 3mg Keyword cooking for one, seafood, stir fry recipe
