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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
- 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
- Prepare noodles according to package directions. Drain and set aside.
- 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.
- 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.
- 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.
- 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
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g