Pad Thai with Shrimp
A quick and easy shrimp pad thai with rice noodles, bean sprouts, scallions, and egg, ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 550
- Protein
- 30g
Ingredients
- 8 oz rice noodles
- ½ lb shrimp, peeled and deveined
- 1 cup bean sprouts
- 3 scallions, sliced
- 2 eggs
- ½ cup pad thai sauce
Instructions
- 1
Soak the 8 oz rice noodles in hot water until pliable, about 10 minutes; drain.
- 2
Heat 2 tbsp oil in a wok or large skillet over high heat. Add the 0.5 lb shrimp and cook until pink, about 2 minutes per side; remove.
- 3
Add the drained noodles and 0.5 cup pad thai sauce to the pan; toss for 2 minutes until noodles are coated and tender.
- 4
Push noodles to one side, crack the 2 eggs into the empty side, scramble until just set, about 1 minute, then mix with noodles.
- 5
Return shrimp, add 1 cup bean sprouts and 3 sliced scallions; toss for 1 minute until heated through. Serve with lime wedges if desired.
Tools you’ll need
- Large skillet or wok
- Pot for soaking noodles
- Colander
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