Shrimp Pad Thai

I usually make Pad Thai with shrimp or just leave vegetarian, but you can use grilled or sautéed chicken.

I used to use a dash or two of fish sauce, so if you want a bit of a more authentic taste and you're not vegetarian, this is the only fish sauce I have used.

Servings: servings

Calories: 316kcal

Ingredients

2 tablespoons oil for frying
3 large eggs
2 garlic cloves peeld and finely diced
1 tablespoon vinegar (white, white wine, or rice vinegar)
3 tablespoons honey or less if you prefer it less sweet
½ teaspoon salt
4 cups zucchini noodles
2 cups cooked shrimp or diced cooked chicken

Garnish

small bunch of cilantro leaves chopped
1 green onion trimmed and diced
1 lime sliced
¼ cup ground roasted almonds I give them a quick spin in a spice grinder
pinch of chili pepper flakes optional for some heat

US Customary - Metric

Instructions

Place about 2 tablespoons of oil in a wok or frying pan on medium heat.
Add the garlic to the oil and let it cook for a few minutes without burning.
Combine the vinegar, honey, and salt in a bowl and set aside.
Scramble the eggs in a bowl and then add them to the frying pan. Scramble with a wooden spoon or spatula until cooked. Move them to one side of the pan.
Add the shrimp to the pan and mix with the egg.
Add the vinegar/honey/salt mix and noodles to the pan and stir fry for a minute or two.
Transfer the Pad Thai to a big bowl for serving.
Add the garnish and enjoy!

Nutrition