Ingredients:
- 8 ounces rice noodles
- 1 tablespoon coconut oil
- 1 pound shrimp, peeled and deveined
- 2 cloves garlic, minced
- 2 eggs, lightly beaten
- 2 cups bean sprouts
- 1 cup shredded carrots
- 4 green onions, sliced
- 1/4 cup chopped peanuts
- Fresh cilantro, for garnish
- Lime wedges, for serving
For the Pad Thai Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon Sriracha sauce (adjust to taste)
Instructions:
- Cook the rice noodles according to the package instructions. Drain and set aside.
- In a small bowl, whisk together all the ingredients for the Pad Thai sauce. Set aside.
- Heat coconut oil in a large skillet or wok over medium-high heat.
- Add the shrimp and minced garlic to the skillet. Cook until the shrimp turns pink and opaque, about 2-3 minutes. Remove from the skillet and set aside.
- Push the shrimp to one side of the skillet and add the lightly beaten eggs to the other side. Scramble the eggs until cooked through.
- Add the cooked rice noodles to the skillet, followed by the Pad Thai sauce. Toss everything together to coat the noodles evenly.
- Add bean sprouts, shredded carrots, and sliced green onions to the skillet. Stir-fry for another 2-3 minutes until the vegetables are slightly softened.
- Remove the skillet from heat. Sprinkle chopped peanuts over the Pad Thai and toss to combine.
- Serve the Healthy Shrimp Pad Thai garnished with fresh cilantro and lime wedges on the side.
Enjoy this delicious and healthier version of Shrimp Pad Thai, packed with vibrant flavors and wholesome ingredients. It’s a satisfying meal that you can prepare and enjoy right at home.
