Shrimp Pad Thai

Name: Shrimp Pad Thai
Yield: 3 servings
Ingredients: Brown Rice Noodles; Extra Virgin Olive Oil; Large Peeled and Deveined Shrimp; Garlic Clove; Large Egg; Bean Sprouts; Grated Carrot; Green Onion; Chopped Peanuts; Chopped Cilantro; Lime Wedge; Fish Sauce; Low Sodium Soy Sauce; Seasoned Rice Vinegar; Low Sodium Soy Sauce; Honey; Chili Garlic Hot Sauce

Well Plated

Serves: 3 Save

Ingredients (19)

For the Pad Thai Stir-Fry:
4 ounces dry brown rice noodles rice sticks
2 teaspoons extra virgin olive oil
8 ounces medium or large shrimp peeled and deveined (you can use either fresh shrimp or thawed frozen shrimp—if using thawed, lightly pat the shrimp dry prior to cooking)
2 cloves garlic minced
3 large eggs
1/2 cup bean sprouts*
1/2 cup freshly grated carrots
2 large green onions (or 3 small) finely chopped
1/4 cup finely chopped peanuts
1/4 cup chopped fresh cilantro
Lime wedges for serving
For the Sauce:
2 tablespoons fish sauce** gluten free if needed
1 1/2 tablespoons rice vinegar I used seasoned
1 tablespoon low-sodium soy sauce or tamari for gluten free
2 tablespoons water
1 tablespoon honey plus additional 1-2 teaspoons to taste
1-3 teaspoons chili garlic sauce