Healthy Shrimp Pad Thai Noodles Recipe
You guys won’t believe how delicious this healthy shrimp pad Thai noodles recipe is! And you know what, you can make it in 15 minutes with all BIG flavors. Fresh, bold flavors from Thai cuisine is to die for. I like all the flavors in it, I really do.
Servings: 3 people
- 1 packet Pad Thai noodles
- 2 tablespoon peanut oil
- 6 garlic cloves chopped
- 1 inch ginger chopped
- 3 Thai chilies
- ½ cup moong sprouts I couldn't find them, so skipped
- 1 cup green onions
- 300 grams shrimp/prawns
- Little salt
- 1 tablespoon palm sugar(or brown sugar)
- ¼ cup tamarind pulp
- 2 tablespoon fish sauce
- 1 tablespoon light soy sauce
- Juice of 1 lime
- ¼ cup crushed roasted peanuts
- Fresh coriander leaves garnish
- White sesame seeds garnish
Soak Pad Thai noodles in water for 8 to 10 minutes, or as per packet instructions( The packet instructions said to soak, if your’s says to cook in boiling water do so). Drain and keep aside.
In a large skillet heat peanut oil. Add garlic and ginger pieces, cook for 1 minute. At this stage you can pour in few whisked eggs and cook in oil, I skipped eggs.
Add green onions and red chilies cook for a minute until onions begin to shrink.
It’s time to add shrimp/prawns along with salt to taste and cook shrimps until it turns pink.
In a bowl whisk together – fish sauce, light soy sauce, palm sugar, tamarind pulp/juice, lime juice and little red chilies. Pour into the pan and let it come to boil.
Mix in the cooked Pad Thai noodles and stir well.
Remove pan from heat.
Sprinkle fresh coriander leaves, crushed toasted peanuts and little white sesame seeds. Serve immediately hot, else they will begin to stick together and dry up.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg