Shrimp Pad Thai


8 ounces rice, linguini or fettuccini noodles

2 large eggs

Olive oil

5 tablespoons fish sauce

2 tablespoons soy sauce

2 tablespoons fresh lime juice

1 tablespoon creamy peanut or almond butter

3 tablespoons coconut sugar

1/2 teaspoon dried red pepper flakes

4 cloves garlic, finely minced

1 tablespoon fresh ginger, finely minced

1 pound large shrimp, peeled and de-veined, thawed if frozen

Sea Salt

2/3 pound broccoli florets, cut into 1" pieces

4 green onions, light and dark green parts, chopped

1 cup fresh bean sprouts, plus more for garnish

1/4 cup coarsely chopped dry roasted salt free peanuts

1/2 cup chopped fresh cilantro

Lime wedges, for serving

Bring 6 cups water to a boil, turn off heat and add noodles.

Let sit, stirring occasionally to prevent sticking, until softened but still al dente, 5-20 minutes.

(Note that the time varies greatly depending on the type of noodle and brand.)

Drain and rinse with cold water. Set aside.

In a bowl, beat eggs with a pinch of salt. Set aside.

In a bowl, whisk together fish sauce, soy sauce, lime juice, peanut butter, sugar and pepper flakes. Set aside.

Heat 3 tablespoons vegetable oil in a pan or wok over medium heat.

Add garlic, ginger and shrimp, season with 1/4 teaspoon salt and cook, stirring constantly, until shrimp are pink and cooked through.

Transfer shrimp, garlic and ginger to a bowl and scrape the pan clean.

Add 1 tablespoon of oil to pan and add broccoli, 1/4 cup water and 1/4 teaspoon salt; cook, stirring constantly, 3-4 minutes.

Transfer broccoli to the bowl with the shrimp.

Add 1 teaspoon of oil to pan.

Add eggs and scramble, 1-2 minutes.

Add to bowl with shrimp and broccoli.

Add 4 tablespoons oil to pan.

Add noodles along with fish sauce mixture.

Cook, toss noodles gently so as not to break.

Add shrimp, broccoli, eggs, green onions; toss gently to combine, cooking until warmed through.

Before serving, sprinkle bean sprouts, peanuts and cilantro on top and toss to combine.

Transfer to a serving platter and serve with lime wedges and bean sprouts
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