Garlic Butter Shrimp Pad Thai
Servings:
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Ingredients
Instructions
Nutrition
| 2 | Eggs | |
| 450 g | Shrimp | |
| 340 g | Bean sprouts | |
| 4 | Scallions | |
| 2 | Limes | |
| 3 tbsp | Butter | |
| 4 cloves | Garlic | |
| 10 g | Basil | |
| .5 tsp | Red chili flakes | |
| 230 g | Rice noodles | |
| 2 tbsp | Fish sauce | |
| 3 tbsp | Honey | |
| 3 tbsp | Soy sauce | |
| 2 tbsp | Rice wine vinegar | |
| 3 tbsp | Rapeseed oil | |
| 30 g | Peanuts |
- Cook the rice noodles according to packaged directions. To make the sauce. In a small bowl, combine the soy sauce, fish sauce, vinegar, honey, and chili flakes.
- Heat the oil in a large skillet over medium heat. When the oil shimmers, add the shrimp and sear on both sides until pink, 2-3 minutes. Add the butter, garlic, a pinch of both chili flakes and black pepper. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turn light golden brown, another 1-2 minutes.
- Add the noodles and sauce, tossing to combine. Cook until the noodles are warmed through and begin soaking up the sauce, about 1 minute. Push the noodles to one side of the skillet and add the eggs to the other side. Let cook until the edges start to set, 1 minute. Roughly scramble the egg, then toss with the noodles. Remove from the heat. Add the bean sprouts and green onions, toss to combine.
- Divide the noodles and shrimp between plates. Top with basil, green onions, peanuts, and chili flakes. Add a squeeze of lime juice.
Fat:
26.2g
Saturates:
7.6g
Sugars:
14.9g
Protein:
26.7g
Carbs:
71g
Fiber:
3g
51.4%
Calories
71.7%
Carbs
31.4%
Protein
65.5%
Fat
12%
Fiber