Happy first day of summer! Whatever your summer plans may be, whether it's boating on the lake, camping, or swimming and lounging poolside, I know you guys are making healthy and light summer meals. Our summer consists of spending as much time in the pool as possible, because summer time in Phoenix feels like you are standing in front of an oven. So, after a long day outside swimming, we want to eat a nice light dinner. Today I'm sharing with you a healthy Shrimp Pad Thai recipe. It's the perfect easy summer recipe and bonus, kid friendly, I know you guys love that.
My version of shrimp pad Thai is loaded with with vegetables and fresh herbs and best of all it only has ONE tablespoon of sugar in the entire dish. Pad Thai can be loaded with sugar, so we're passing on that. Instead I make up for it by using a vibrant citrusy lime sauce, you'll never miss all that unnecessary sugar.
Picture a big bite of rice noodles with tender shrimp and egg, your fork will also catch some crunchy red bell pepper and carrots, green onion and crushed peanuts. The kicker is the gorgeous fresh cilantro and the brightness from the herb just mellows the whole dish. Since both the shrimp and the rice noodles cook fast, go ahead and prep your vegetables and lime sauce before you do anything else. The flavors in here are going to make your mouth sing, you will belt out in harmonious tune from joy.
Prep Time: 25 minutes
Cook Time: 15 minutes
12 oz rice noodles
1 lb shrimp, cleaned and deveined
1 carrot, julienned
4 green onions, sliced on an angle
1 red bell pepper, sliced in strips
3 large garlic cloves, minced
1/4 c chopped peanuts
handful of fresh cilantro, stems removed
1 tbsp olive oil
salt and pepper
4 limes, juiced + the zest of 1/2 a lime
1/4 c chicken broth
1/4 c water
1 tbsp sugar
2 tbsp rice wine vinegar
2 tbsp fish sauce
1 tsp sriracha
Devein the shrimp, once it's been rinsed a few times, set the shrimp on a paper towels and pat them dry. Grab a couple pinches of salt and pepper and sprinkle it on the shrimp.
Combine all the "sauce" ingredients in a bowl, give it a stir. Prep all of the vegetables. If you have a mandolin this is the fastest and most time saving route, otherwise a good old knife will do the trick. Set all your prepped vegetables on a cutting board, in little piles, so it's easy to grabs later.
Bring a pot of water to a boil and add the rice noodles, following the package instruction for cook time. Do not overcook these, taste test them every couple minutes. Meanwhile, add the olive oil to a large saute pan, heat it over medium/high heat. Once the oil is hot (and steaming a bit) toss in the shrimp and garlic. They will cook fast, flip them over after 2-3 minutes. Cook an additional 2 minutes, quickly set aside and turn the heat down to low. Crack 3 eggs straight into the saute pan. Stir them around until cooked.
The rice noodles should be done right about now, drain them in a colander and rinse them with some water to remove any of the sticky water residue. To the sauté pan add the noodles, shrimp, lime sauce, bell peppers and carrots. Toss everything together.
To serve, grab a bowl and spoon some Pad Thai in it. Toss in the green onion, crushed peanuts and cilantro. Voila, healthy Pad Thai.
*Bean sprouts can be added to this, I just don't care for them so I leave them out. Personal preference though.
*If you are interested in a mandolin (affiliate link), I received this one for my birthday this year and it's amazing.