Easy Shrimp Pad Thai
This better-than-take-away shrimp pad thai is super easy to make with a quick homemade sauce. You can also throw in any vegetables you have on your hand! This recipe is gluten-free, dairy-free.
Ingredients
For the sauce:
- 4 tablespoons natural unsweetened peanut butter
- 4 tablespoons coconut sugar
- 4 tablespoons rice vinegar
- 4 tablespoons fish sauce
- 2 tablespoons lemon juice
For the noodles:
- 7 ounces dry flat rice noodles
- 1 tablespoons olive oil
- 4 cloves garlic minced
- 10 ounces large shrimp peeled and deveined
- ¼ teaspoon salt
- 1 red bell pepper thinly sliced
- 4 stalks scallions chopped
- 3 cups bean sprouts rinsed and drained
Toppings (optional):
- Crushed cashews or peanuts
- Cilantro leaves
- Lime slices
Instructions
- Combine all ingredients for the sauce together and mix well. Set aside.
- Boil the rice noodles 1 minute less than as directed on the package. Rinse under running water and drain completely. Drizzle the olive oil over the noodles and toss.
- Heat up some oil in a large pan. Cook the garlic until fragrant.
- Add the shrimp with salt and cook lightly. Then add in the bell pepper, scallions, and bean sprouts. Cook for 1 minute over high heat.
- Add in the cooked noodles and the sauce mix. Toss well.
- Optional: Top with cilantro, crushed cashews, and lime slices upon serving.
Nutrition
Serving: 1servingCalories: 598kcalCarbohydrates: 88gProtein: 25gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 119mgSodium: 2869mgPotassium: 626mgFiber: 5gSugar: 21gVitamin A: 1597IUVitamin C: 73mgCalcium: 121mgIron: 3mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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