Shrimp Pad Thai
A vibrant, adaptable stir-fry of rice noodles tossed with tender shrimp and a balanced sweet-tangy-umami sauce, served with swappable proteins, vegetables, and garnishes for endless variation.
Ingredients
Method
Soak rice noodles in room-temperature water for 20–30 minutes until pliable but still firm; drain well.
In a small bowl, whisk together fish sauce, lime juice, palm sugar, and tamarind paste until sugar dissolves; set aside.
Mince garlic and ginger, slice red onion, julienne bell pepper, and trim snap peas; have all ingredients within arm's reach.
Heat coconut oil in a large wok or skillet over medium-high heat until shimmering.
Add garlic and ginger, stir for 30 seconds until fragrant.
Add shrimp in a single layer, sear 2 minutes per side until beginning to turn opaque; transfer to a plate.
Add red onion and bell pepper, stir-fry for 2–3 minutes until slightly softened but still crisp.
Add drained noodles and snap peas, pour in reserved sauce, and toss constantly for 2–3 minutes until noodles are heated through and coated.
Return shrimp to the wok, fold gently to combine, and cook for 1 minute until shrimp is fully opaque.
Transfer to serving bowls or plates, top with sesame seeds and cilantro, and serve with lime wedges and sriracha on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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