Shrimp pad thai

Gluten Free, Dairy Free, Soy Free

2 Servings, 670 Calories/Serving

20 - 30 Minutes

This is one of the world’s most beloved stir-fries for good reasons. Most of us buy it to-go, but it comes together so easily, it’s worth adding to your weeknight repertoire—especially when we send you the ingredients. The name means merely “shrimp in a Thai style.” In Thailand, it’s traditionally made with dried shrimp; fresh are a more recent, luxurious addition. The rice noodles are cooked twice, so be careful not to over-soak them in the first step. You want them to retain their delicate, chewy texture.

Ingredients

  • ¼ pound flat rice noodles
  • 1 to 2 shallots
  • Peeled fresh garlic
  • 2 pasture-raised organic eggs
  • 3 scallions
  • Fresh cilantro
  • 3 tablespoons roasted peanuts
  • 1 lime
  • 10 ounces wild Gulf shrimp
  • ½ teaspoon kimchi chile flakes (optional)
  • 3 ounces bean sprouts
  • Pad thai sauce (fish sauce - brown sugar - rice vinegar)

Instructions

1

Soak the rice noodles

  • Set the rice noodles in a large bowl.
Bring 1½ quarts salted water to a boil. Pour the boiling water over the rice noodles and let soak until just tender, 6 to 7 minutes. Drain the noodles, then toss with 1 to 2 teaspoons oil to prevent sticking.
While the water heats and the noodles soak, prepare the remaining ingredients.

2

Prep the pad thai ingredients

  • Peel and thinly slice the shallot.
  • Finely chop enough garlic to measure 1 teaspoon.
  • Crack the eggs into a small bowl and lightly beat.
  • Trim the root ends from the scallions; finely chop the scallions.
  • Coarsely chop the cilantro.
  • Coarsely chop the peanuts.
  • Cut the lime into wedges.

3

Cook the pad thai

  • Rinse the shrimp and pat dry.
In a large frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the shallot and garlic, season with salt, and cook, stirring occasionally, until softened and just beginning to caramelize, 1 to 2 minutes.
Add the shrimp and as much kimchi flakes as you like. Cook, stirring occasionally, until the shrimp is pink and just cooked through, 3 to 5 minutes. Stir in the rice noodles, eggs, bean sprouts, and pad thai sauce and cook, stirring, until the egg is cooked and the noodles are well coated in the sauce, 2 to 3 minutes. Season to taste with salt and pepper, if needed. Remove from the heat and stir in the scallions and cilantro.

4

Serve

Transfer the pad thai to individual plates or bowls, garnish with the peanuts and lime wedges, and serve.

Nutrition per serving: Calories: 670, Protein: 34 g, Total Fat: 26 g, Monounsaturated Fat: 13 g, Polyunsaturated Fat: 7 g, Saturated Fat: 3.5 g, Cholesterol: 340 mg, Carbohydrates: 79 g, Fiber: 5 g, Added Sugar (brown sugar): 7 g, Sodium: 1590 mg

Contains: eggs, peanuts, shellfish, fish

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