Shrimp Pad Thai

Ingredients

• 8 oz Flat Rice Noodles (Gluten-Free)
• 1 lb Shrimp (peeled and deveined)
• 2 tbsp Vegetable Oil
• 2 large Eggs
• 2 cloves Garlic (minced)
• 1 Shallot (minced)
• 3 tbsp Fish Sauce (Gluten-Free)
• 2 tbsp Tamarind Paste
• 2 tbsp Coconut Sugar
• 2 tbsp Lime Juice
• 2 cups Bean Sprouts
• 1/2 cup Scallions (chopped)
• 1/4 cup Roasted Peanuts (crushed)
• 1/4 tsp Red Pepper Flakes (optional)
• 4 Lime wedges (for serving)

Instructions

1. 1

   Cook rice noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking. Set aside.

2. 2

   In a wok or large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add shrimp and cook until pink and cooked through, about 2-3 minutes. Remove shrimp from wok and set aside.

3. 3

   Add the remaining 1 tablespoon of vegetable oil to the wok. Add garlic and shallot and cook until fragrant, about 1 minute. Push to the side.

4. 4

   Crack eggs into the wok and scramble until cooked. Break into small pieces.

5. 5

   Add the cooked rice noodles back to the wok. Pour in fish sauce, tamarind paste, coconut sugar, and lime juice. Toss to combine and heat through.

6. 6

   Add the cooked shrimp and bean sprouts to the wok. Toss to combine and cook until bean sprouts are slightly softened, about 1 minute.

7. 7

   Remove from heat and stir in scallions and crushed peanuts.

8. 8

   Serve immediately, garnished with extra crushed peanuts, red pepper flakes (if desired), and lime wedges.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.