Shrimp Pad Thai

This is a great example of a Thai dish, with a delicious balance of sour, salty and sweet. Satisfying noodles really make it stick to your ribs while cilantro, lime, green onions and bean sprouts keep it light and refreshing.
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Shrimp Pad Thai
  • Duration
  • Cook Time
  • 4Servings

Ingredients

  • 8 oz brown rice noodles
  • 1 tbsp jarred tamarind paste
  • 2 tsp fish sauce
  • 4 tsp Sucanat
  • 1/2 tsp red pepper flakes
  • 1 tbsp high-heat cooking oil (such as sunflower, safflower, peanut or grape seed oil)
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 8 oz peeled and deveined shrimp, preferably tail on
  • 6 green onions, white and light green parts, plus half of dark green parts, halved lengthwise and cut into 2-inch lengths
  • 1 1/2 cups bean sprouts
  • 1/3 cup chopped fresh cilantro
  • 3 tbsp chopped dry-roasted unsalted peanuts
  • 1 lime, cut into wedges, optional

Preparation

  1. Prepare noodles according to package directions. Drain and set aside.
  2. Meanwhile, bring a small pot or kettle to a boil. In a medium bowl, whisk 3/4 cup boiling water, tamarind paste, fish sauce, Sucanat and pepper flakes. Set aside.
  3. In a large wok or skillet, heat oil on high. Add shallots and garlic and sauté, stir-ring often, for 30 seconds. Add shrimp and sauté until cooked through, about 2 minutes. Add noodles and toss to combine.
  4. Working 3 to 4 tbsp at a time, gradually add tamarind paste mixture to wok, tossing to coat. Cook until noodles are tender and well coated, about 3 minutes. Stir in green onions and bean sprouts and cook, tossing gently, for 30 seconds. To serve, garnish with cilantro and peanuts. If desired, serve with lime.

Nutrition Information

  • Serving Size: 1/4 of Shrimp Pad Thai
  • Calories: 378
  • Carbohydrate Content: 56 g
  • Cholesterol Content: 86 mg
  • Fat Content: 9 g
  • Fiber Content: 6 g
  • Protein Content: 22 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 540 mg
  • Sugar Content: 6 g