Shrimp pad thai with rice noodles and snow peas
Gluten-Free, Dairy-Free, Soy-Free
20 – 35 Minutes
Made with wild Gulf shrimp and pastured eggs and topped with thinly sliced snow peas, our fast, healthy spin on pad thai is gluten-free thanks to rice noodles.
In your bag
- ¼ pound flat rice noodles
- 1 or 2 shallots
- 1 or 2 cloves peeled fresh garlic
- Shrimp options:
- 10 ounces wild Gulf shrimp
- 10 ounces wild tail-on jumbo shrimp
- 2 pasture-raised organic eggs
- ½ teaspoon kimchi chile flakes (optional)
- Mung bean sprouts (see Market Watch note)
- Pad thai sauce base (rice vinegar - brown sugar - fish sauce)
- 3 scallions
- 4 or 5 sprigs fresh cilantro
- 2 tablespoons roasted cashews
- 5 ounces snow or sugar snap peas
- 1 lime
Pad thai literally means “stir-fried in a Thai style.” In Thailand, the dish is traditionally made with dried shrimp; fresh shrimp are a more recent and luxurious addition.
Mung bean sprouts are a classic component of traditional pad thai, but they are vulnerable to spring weather. In their place, you may receive organic alfalfa sprouts, shredded carrots, or broccoli slaw; if so, just follow the instructions as written for the mung bean sprouts.
Calories: 630, Protein: 37g (74% DV), Fiber: 5g (20% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 3.5g, Saturated Fat: 2g (10% DV), Cholesterol: 365mg (122% DV), Sodium: 1010mg (42% DV), Carbohydrates: 72g (24% DV), Total Sugars: 16g, Added Sugars: (brown sugar): 9g (18% DV).
Contains: Eggs, Fish, Crustacean shellfish, Tree Nuts
Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.