We love Thai food and one of the dishes my husband gets most often is Pad Thai. I don’t cook many Thai dishes but decided to give Shrimp Pad Thai a try and I’m so glad I did. It was so easy and we really love the sauce in this recipe. This is great for a busy week night dish as it comes together very fast once the noodles have soaked.
INGREDIENTS
- 8 Oz. Rice noodles
- 3 Tablespoons garlic infused olive oil
- 1 pound uncooked medium or large shrimp, peeled and deveined
- 1 red bell pepper, sliced into strips
- 1/4 cup fish sauce
- 1/4 cup white sugar
- 2 Tablespoons rice vinegar
- 1 Tablespoon ground paprika
- 1 large egg, beaten
- 2 teaspoons reduced sodium soy sauce
- 2 scallions, sliced
- 1 cup fresh bean sprouts
Soak the rice noodles in cold water for 40 minutes. The noodles will soften but will still be firm to the touch. They will continue to cook and soften when added to the hot skillet. After 30 minutes drain and set aside.
Heat a large skillet over medium-high heat. Add oil and shrimp. Stir fry for about 3 minutes, add noodles and bell pepper slices and continue to cook until noodles are translucent, about 5 more minutes.
Add fish sauce, sugar, vinegar and paprika. Stir until well mixed. Create a well by pushing the noodle mixture to the sides of the skillet. Add the beaten egg into the well and let cook until the egg just starts to set then stir the cooked egg into the rest of the noodle mixture. Add soy sauce, scallions and bean sprouts stir to mix. Serve warm.
Enjoy!
