Shrimp Pad Thai

Ok, this recipe takes a little more work and time, but it’s perfect for a night when you want a nice dinner at home. I like it more than most take-out Pad Thai. This recipe was inspired by a similar recipe on the Centr app.

Serves: 4
Time: 30-45 mins

---

Ingredients

• 12 oz dried flat rice noodles
• 2 TBS olive oil, divided
• 6 large eggs, beaten
• 1 red bell pepper, sliced thin
• 1.5 lbs peeled, deveined shrimp (raw or frozen)
• 6 oz snow peas, thinly sliced lengthwise
• 2 scallions, thinly sliced
• 3 TBS fish sauce
• 2 TBS honey
• 1/4 cup Pad Thai sauce (from a jar)
• Salt and pepper to taste
• 1 1/2 cups bean shoots (fresh or canned)
• 1/4 cup unsalted peanuts
• 8 sprigs fresh cilantro (optional)
• 3 TBS lime juice (optional)

---

Method

1. Prep the Noodles: Cook the noodles according to package directions and then drain. Rinse in cold water, and drain again.
2. Cook the Eggs: Heat 1 TBS oil in a wok or large non-stick pan over medium heat. Add the eggs and swirl the pan until there’s a thin layer of egg across the pan. Cook for a couple of minutes, until set. Then transfer it to a board, roll it up, and slice into thin strips. Set aside for later.
3. Cook the Veggies & Shrimp: Add the other 1 TBS olive oil to the pan and cook the snow peas and bell pepper for about 5-8 mins, until tender. Remove them from the pan and add the shrimp. Cook for about 3 mins each side, until the shrimp is pink and cooked through.
4. Combine & Toss: Add the vegetables, noodles, egg, scallions, fish sauce, honey, Pad Thai sauce, and salt and pepper to taste back into the pan. Stir and cook until well-combined.
5. Garnish & Serve: Divide the dish between bowls and top with bean shoots, peanuts, cilantro (if using), and lime juice (if using). Enjoy!