Simple Shrimp Pad Thai
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
Here's my shortcut version of pad thai. Stir in soy sauce and brown sugar, add a sprinkle of cilantro and roasted peanuts—no one will guess the secret ingredient is marinara sauce. —Erin Chilcoat, Central Islip, New York
Ingredients
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8 ounces uncooked thick rice noodles
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1 pound uncooked medium shrimp, peeled and deveined
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3 garlic cloves, minced
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2 tablespoons canola oil
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2 large eggs, beaten
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1 cup marinara sauce
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1/4 cup reduced-sodium soy sauce
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2 tablespoons brown sugar
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1/4 cup chopped dry roasted peanuts
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Fresh cilantro leaves
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1 medium lime, cut into wedges
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Sriracha chili sauce or hot pepper sauce, optional
Directions
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1.
Cook noodles according to package directions.
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2.
Meanwhile, stir-fry shrimp and garlic in oil in a large nonstick skillet or wok until shrimp turn pink; remove and keep warm. Add eggs to skillet; cook and stir until set.
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3.
Add the marinara, soy sauce and brown sugar; heat through. Return shrimp to the pan. Drain noodles; toss with shrimp mixture.
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4.
Sprinkle with peanuts and cilantro. Serve with lime and, if desired, Sriracha.
Nutrition Facts
1-1/4 cups (caluculated without sriracha): 530 calories, 17g fat (2g saturated fat), 232mg cholesterol, 1212mg sodium, 64g carbohydrate (11g sugars, 3g fiber), 29g protein.
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