Colorful Shrimp Pad Thai

Colorful Shrimp Pad Thai
Prep Time
30 mins
Cook Time
15 mins
Yield
6 servings
Recipe by: Taste of Home Magazine

Fresh cooked veggies and shrimp with a bit of a kick!

Make This Recipe

Ingredients

  • 6 ounces uncooked thick rice noodles
  • 1/4 cup rice vinegar
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons fish sauce or additional reduced-sodium soy sauce
  • 1 tablespoon lime juice
  • 2 teaspoons Thai chili sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon crushed red pepper flakes

STIR-FRY

  • 1 1/2 pounds uncooked medium shrimp, peeled and deveined
  • 3 teaspoons sesame oil, divided
  • 3 cups fresh snow peas
  • 2 medium carrots, grated
  • 2 garlic cloves, minced
  • 2 Eggland's Best Eggs (large), lightly beaten
  • 2 cups bean sprouts
  • 2 green onions, chopped
  • 1/4 cup minced fresh cilantro
  • 1/4 cup unsalted dry roasted peanuts, chopped

Preparation

Cook noodles according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, sugar, fish sauce, lime juice, chili sauce, oil and pepper flakes until blended; set aside.

In a large nonstick skillet or wok, stir-fry shrimp in 2 teaspoons oil until shrimp turn pink; remove and keep warm. Stir-fry snow peas and carrots in remaining oil for 1-2 minutes. Add garlic, cook 1 minute longer or until vegetables are crisp-tender. Add eggs; cook and stir until set.

Drain noodles; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add shrimp, bean sprouts and green onions; heat through. Sprinkle with cilantro and peanuts.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1 Cup
Calories 370
Fat 10g
Saturated Fat 3g
Cholesterol 232mg
Sodium 505mg
Carbohydrates 41g
Dietary Fiber 3g
Protein 29g