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Servings:

Tovia's Shrimp Pad Thai

Shrimp Pad Thai is a delicious sweet, spicy and tangy stir-fry with bean sprouts, broccoli, and peanuts. This delicious dish is easy to prep and cooks very quickly.

Total Time

20min

5.0

2 Ratings

Author: Cooking with Tovia

Servings:

Ingredients

•

8 oz

Pad Thai Noodles

or Rice Noodles

•

Lime , juiced

•

3 Tbsp

Brown Sugar

•

2 Tbsp

Soy Sauce

•

2 Tbsp

Oyster Sauce

•

1 Tbsp

Fish Sauce

•

3 Tbsp

Canola Oil

•

Bell Pepper , thinly sliced

•

2 cloves

Garlic , minced

•

1 lb

Jumbo Shrimp , peeled, deveined

•

2 cups

Bean Sprouts

•

1 bunch

Scallions , sliced

•

1 1/2 cups

Broccoli , steamed

•

1/2 cup

Chopped Roasted Peanuts

•

to taste

Crushed Red Pepper Flakes

•

to taste

Freshly Ground Black Pepper

•

to taste

Salt

Cooking Instructions

Soak the Pad Thai Noodles (8 oz) in a bowl filled with warm water.

In a bowl add the juice from the Lime (1) , Brown Sugar (3 Tbsp) , Fish Sauce (1 Tbsp) , Oyster Sauce (2 Tbsp) and Soy Sauce (2 Tbsp) . Whisk together and set aside.

In a wok over high heat add Canola Oil (3 Tbsp) then lower to medium heat. Add in the Bell Pepper (1) and cook for 2 minutes.

Add the Garlic (2 cloves) . Raise the heat to medium-high and move the peppers and garlic to the side of the pan. Add in the Jumbo Shrimp (1 lb) , season with Salt (to taste) and Freshly Ground Black Pepper (to taste) and cook for 2 minutes per side.

Pour over the marinade, add in the Bean Sprouts (2 cups) and mix together. Then, add in the Pad Thai noodles and mix to coat everything with the sauce. Add Scallions (1 bunch) and Broccoli (1 1/2 cups) and turn off the heat.

Serve in a bowl and garnish with Chopped Roasted Peanuts (1/2 cup) and Crushed Red Pepper Flakes (to taste) . Enjoy!

Nutrition Per Serving

CALORIES

1233

FAT

50.0 g

PROTEIN

81.7 g

CARBS

124.1 g