Pad Thai Fried Rice | 30 Minute Weeknight Dinner Recipe

tofu

🥗Healthier: tempeh

💰Cheaper: chicken

Tempeh is a great plant-based protein option, while chicken is often more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + vinegar

Soy sauce offers a similar umami flavor, while the salt and vinegar combo is a budget-friendly alternative.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds reduce allergens and are often less expensive than peanuts.

egg

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a healthier vegan alternative, while egg substitutes can be more cost-effective.

Juice one whole lime using a citrus press.

Add tamari (gluten-free soy sauce) to the lime juice.

Mix in fish sauce for umami flavor.

Add brown sugar for sweetness.

Incorporate sriracha for spice, or use sambal or chili garlic sauce if preferred.

Mix the sauce until well combined and set aside.

Heat oil over medium-high heat in a non-stick frying pan or wok.

Add peeled shrimp to the pan and season with salt.

Cook shrimp until pink on one side, then flip to cook the other side until bright pink and opaque.

Remove shrimp from the pan to avoid overcooking.

If necessary, add more oil to the pan.

Add finely chopped shallot, minced garlic, and freshly grated ginger to the pan.

Sauté for about 30 seconds until fragrant.

Add two beaten eggs to the pan and scramble until just starting to set, about 30 seconds to a minute.

Add 4-5 cups of cooked rice to the pan, ensuring it has cooled completely.

Incorporate shredded carrot and bean sprouts for crunch and texture.

Pour in the prepared pad thai sauce and toss everything together.

Cook for 2-3 minutes until the bean sprouts and carrots soften and the rice is heated through.

Top the dish with the cooked shrimp, sliced green onions, chopped peanuts, and fresh chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens