Shrimp Pad Thai with Peanut Sauce

This Shrimp Pad Thai with Peanut Sauce is everything you've ever wanted in a spicy Thai dish: rice noodles, shrimp, veggies, peanuts, lime, cilantro, and more and it all comes together quickly right in your own kitchen.

4 servings · Easy

Ingredients

• 10 oz thin rice noodles cooked according to package
• 1 pound medium or large shrimp peeled and de-veined
• 1 Tbsp oil
• 1 cup bean sprouts
• 3 eggs, whisked
• 3 green onions, chiopped
• 1/2 cup shredded carrots
• 1 bag snap peas
• Chopped cilantro, lime wedges, and chopped peanuts for serving
• 1/2 cup creamy peanut butter, microwaved for 30-45 seconds until it is easily pourable
• 1/4 cup fish sauce - may sub low sodium soy sauce or worchestershire in a pinch
• Juice of one lime
• 1 Tbsp brown sugar
• 2 Tbsp low-sodium soy sauce (or gluten free)
• 2 tsp minced garlic OR 1/2 tsp garlic powder
• 1 tsp crushed red pepper flakes

Instructions

Creamy Peanut Sauce

1. Stir together all sauce ingredients until smooth, set aside.

Shrimp

2. Preheat oven to 400*.
3. Roast shrimp in pre-heated oven for 8-10 minutes.

Noodles

4. Drizzle a large skillet over medium heat with oil.
5. Sauté' bean sprouts, carrots, and snap peas 3-4 minutes, until warm.
6. Push veggies to one side of the pan, pour whisked eggs onto the uncovered half of the pan. Stir eggs often until scrambled.
7. Stir noodles, sauce, and green onions into the pan. give it a good toss, garnish with cilantro, lime wedges, and extra peanuts for topping.

Tags: pepperplate-import

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