Yeild: 4 Servings

This recipe is not a traditional Pad Thai, but is very simple and can be made with things that are usually on hand. Traditional Pad Thai uses rice noodles and tamarind paste, two items I rarely have on hand. I used Linguine in place of the rice noodles and lime juice for the tartness usually provided by the tamarind. This is meant to be a weeknight dinner made from pantry staples typically on hand.

I keep frozen raw shrimp in the freezer at all times. It quickly defrosts at room temperature, and can be quickly stir-fried or grilled for fast dinners. This recipe takes advantage of the convenience of frozen shrimp.

This meal is fresh, full of colorful foods, packed with vitamin C and is and easy one-dish week night meal. Leftovers reheat easily.

Ingredients

8 oz. Rice Noodles or Flat Pasta
3 Tbsp. Lime Juice
3 Tbsp. Brown Sugar
1 Tbsp. Fish Sauce
2 Tbsp. Low Sodium Tamari or Soy Sauce
1 Tbsp. Avocado Oil
1 Tbsp. Toasted Sesame Oil
1 Red Bell Pepper, Thinly Sliced
3 Cloves Garlic, minced
3 Eggs, lightly beaten
1 lb. Raw Shrimp, peeled and deveined (if using frozen, thaw completely and pat dry)
Freshly ground black pepper
3 Scallions, thinly sliced, white and green parts separated.
1 Tbsp. Minced Cilantro
1/2 Cup. Roasted Peanuts, chopped 

Instructions

1. Bring a medium pot of salted water to a boil. Cook pasta until al dente. Drain and set aside.
2. In a small bowl, whisk together lime juice, brown sugar, fish sauce, and tamari. Set aside.
3. In a large non-stick saute pan or wok, heat avocado oil over medium-high heat. Add bell pepper and cook until tender. Stir in garlic and white part of scallions and cook for 1 minute.
4. Add sesame oil to the pan. Then add the shrimp and cook, continuously stirring, until shrimp is pink.
5. Push the shrimp and vegetables to one side of the pan, and pour in the beaten eggs. Scramble the eggs until they just set, and then mix in with the shrimp and vegetables.
6. Add the cooked noodles and toss until everything is combined.
7. Pour in the lime juice mixtures and toss until the noodles are coated with the sauce.
8. Garnish with the green part of the scallions, roasted peanuts and cilantro before serving.

Notes:

• Rice noodles are traditional. Suitable substitutions are linguine, fettucini or another flat pasta noodle.
• Substitute almonds or cashews if you don’t have peanuts on hand or if there is a peanut allergy to consider.
• Pork or chicken can be substituted for the shrimp, or used in addition to the shrimp. Slice thin and insure raw pork or chicken is fully cooked before adding shrimp and eggs.