Shrimp Pad Thai - my way

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Tofu is plant-based and often more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: soy sauce

Soy sauce is easier to find and lower in sodium.

tamarind paste

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds acidity with lower cost.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free and budget-friendly.

Soak rice stir-fry noodles in lukewarm water for about 10 minutes to soften them without falling apart.

In a bowl, combine fresh lime juice, oyster sauce, fish sauce, soy sauce, and brown sugar, then whisk together and set aside.

Heat a wok on high heat and add canola oil, then reduce heat to medium.

Add julienned bell peppers to the wok and cook for about 2 minutes until they begin to soften.

Add minced garlic to the wok and cook, being careful not to burn it, to release flavors from the peppers and garlic.

Turn the heat back up to medium-high and push the vegetables to one side of the wok.

Add peeled jumbo shrimp to the pan, cooking for about 2 minutes per side, ensuring they are not crowded together.

Once the shrimp is cooked through, remix the sauce prepared earlier and pour it into the pan.

Add bean sprouts to the pan and mix everything together.

Add the soaked rice noodles to the pan and toss until the noodles are heated through and coated with the sauce.

Add scallions and steamed broccoli to the pan and mix well.

Turn off the heat and serve the dish in a bowl, garnishing with lime slices, crushed peanuts, and red pepper flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens