15 – Simple Pad Thai

This is a simpler recipe than it traditionally was. Some ingredients are skipped to let you make it more quickly and easily without missing out on taste.

Makes 4 Servings

Cooking + Prep Time:  1/2 hour

Ingredients:

• Salt, kosher
• 8 ounces of wide noodles, rice
• 2 tbsp. of lime juice, fresh
• 2 tbsp. of sugar, brown
• 1 tbsp. of fish sauce, low sodium
• 1 tbsp. of soy sauce, low sodium
• 1/4 tsp. of pepper, cayenne
• 2 tbsp. of oil, vegetable
• 1 thinly sliced bell pepper
• 2 minced garlic cloves
• 2 lightly whisked eggs, large
• 1 pound of peeled, deveined shrimp
• Pepper, ground
• 2 thinly sliced green onions
• 1/4 cup of chopped peanuts, roasted

Instructions:

1. In large-sized pot of boiling, salted water, cook the noodles till al dente and drain.

2. In small mixing bowl, whisk the lime juice, fish sauce, brown sugar, cayenne pepper and soy sauce together. Set the bowl aside.

3. In non-stick pan on med-high, heat the oil. Add the bell peppers. Cook till tender, four minutes or so. Add garlic and stir it in. Cook till fragrant, one more minute. Add shrimp. Season as desired. Cook till shrimp is pink, two minutes each side.

4. Push veggies and shrimp to a side of pan. Pour in eggs. Scramble just till set. Mix with shrimp mixture. Add cooked noodles. Toss, combining well. Add lime juice mixture. Toss and coat noodles well. Use roasted peanuts and green onions to garnish and serve.