Main Dishes

Shrimp and Vegetable Pad Thai Recipe

65

Simple Shrimp and Vegetable Pad Thai Recipe that you can make yourself in the comfort of your home. A Thai dish that will please all.

8
7 ozs rice stick noodles
1/4 cup fish sauce
1/4 cup rice wine vinegar
3 tbsps dark brown sugar (palm)
1/2 tsp crushed red pepper
1/4 cup coconut milk
1 tsp tamarind concentrate (optional)
1 tbsp toasted sesame oil
3 tbsps peanut oil
12 ozs shrimp (peeled and deveined)
1 cup firm tofu (diced)
1 cup shiitake mushroom caps (sliced)
1 cup mung bean sprouts
2 carrots (cut into matchstick sized strips)
1/2 cup red bell pepper (strips)
2 tbsps minced garlic
1/2 cup peanuts (roasted unsalted, roughly chopped)
1/2 cup green onions (diagonally sliced)
2 tbsps fresh lime juice
1/4 cup chopped cilantro (leaves)
sriracha (thai hot sauce for serving)
7 ozs rice stick noodles
1/4 cup fish sauce
1/4 cup rice wine vinegar
3 tbsps dark brown sugar
(palm)1/2 tsp crushed red pepper
1/4 cup coconut milk
1 tsp tamarind concentrate (optional)
1 tbsp toasted sesame oil
3 tbsps peanut oil
12 ozs shrimp (peeled and deveined)
1 cup firm tofu (diced)
1 cup shiitake mushroom caps (sliced)
1 cup mung bean sprouts
2 carrots (cut into matchstick sized strips)
1/2 cup red bell pepper (strips)
2 tbsps minced garlic
1/2 cup peanuts (roasted unsalted, roughly chopped)
1/2 cup green onions (diagonally sliced)
2 tbsps fresh lime juice
1/4 cup chopped cilantro (leaves)
sriracha (thai hot sauce for serving)-Optional
Bring 4 cups of water to a boil. Place noodles in a large bowl and cover with the boiling water. Allow noodles to soak for 5 minutes, drain, and rinse with cold, running water for 30 seconds. Drain well and set aside. In a small bowl, combine the fish sauce, vinegar, sugar, red pepper, coconut milk, and if desired, the tamarind concentrate, stirring until the sugar is dissolved. Heat the sesame and peanut oils in a wok or large saucepan over medium-high heat. Just before the oil is smoking, add the shrimp and cook until pink, stirring constantly. Add the tofu, mushrooms, bean sprouts, carrots, red bell pepper, garlic, and reserved noodles, and cook until heated through, about 2 minutes. Pour the sauce mixture into the wok and toss until combined. Cook until the mixture is steaming and most of the liquid has evaporated. Add the peanuts and green onions and cook an additional 30 seconds. Remove the wok from the heat and season with the lime juice and cilantro. Serve hot with Sriracha, if desired.
Nutritions

Calories
928

Sodium
2012mg
83% DV

Fat
58g
89% DV

Protein
27g
55% DV

Carbs
40g
13% DV

Fiber
12g
48% DV