I'm anxious for lunch since leftovers are going to be this pad thai! There's a bit of heat in this dish but if you're not a fan of spicy heat, you can decrease the amount or omit the sriracha all together. I love how easy this was to prepare - no need for any bottled pad thai sauce. The secret to a good pad thai sauce is having the right balance of sweet, spicy, salty and sour... which this recipe has!
Spicy Shrimp Pad Thai
recipe adapted from Cooking Light
- 8 ounces uncooked flat rice noodles (pad Thai noodles)
- 2 tablespoons dark brown sugar
- 2 tablespoons lower-sodium soy sauce or GF tamari
- 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 egg, slightly beaten
- 1 cup (2-inch) green onion pieces + more thinly sliced for garnish
- 8 ounces peeled and deveined large shrimp
- 5 garlic cloves, minced
- 1 cup fresh bean sprouts
- 1 tablespoon chopped fresh cilantro
- 1 lime cut into wedges
- Cook noodles according to package directions; drain and set aside.
- While water comes to a boil, combine brown sugar, soy sauce/tamari, fish sauce, lime juice and Sriracha in a small bowl, set aside.
- In a large skillet or wok over medium-high heat, add oil to pan.
- Add beaten egg and cook through. Remove from pan and set aside.
- Add to the now empty skillet the green onion, shrimp, and garlic; stir-fry for 2-3 minutes or until shrimp is slightly pink.
- Add cooked noodles to the pan and toss to combine.
- Stir in the prepared sauce and toss to coat; cook 1 minute,
- To serve, divide noodles among 4 plates and top each serving with 1/4 cup bean sprouts, cooked egg and garnish with cilantro, green onions and lime wedge.