Source: CanolaInfo Test Kitchen | Category: Entrees, Sauté/Stir-Frying

Shrimp Pad Thai

Here is a Thai restaurant favorite that’s simple enough to make in your own kitchen. Added bonus: you can control the spice level.

Shrimp Pad Thai

Ingredients

  • 1/4 cup chili sauce 60 mL
  • 3 Tbsp lime juice 45 mL
  • 3 Tbsp low-sodium soy sauce 45 mL
  • 1 Tbsp brown sugar 15 mL
  • 1 tsp anchovy paste 5 mL
  • 2 Tbsp canola oil 45 mL
  • 2 cloves garlic, minced
  • 1 lb peeled shrimp 500 g
  • 6 oz rice noodles 170 g
  • 1 Tbsp canola oil 15 mL
  • 3 cups bean sprouts 750 mL
  • 8 green onions, cut diagonally
  • 1 egg white, lightly beaten
  • Garnishes
  • Additional bean sprouts for garnish
  • 2 Tbsp finely chopped dry-roasted peanuts 45 mL
  • Fresh cilantro leaves for garnish
  • 4 lime wedges

Instructions

  • 1. In small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar and anchovy paste. Set aside.
  • 2. In large non-stick skillet, heat 2 Tbsp (30 mL) canola oil over medium-high heat. Add garlic, stir and cook about 30 seconds. Add shrimp and cook until opaque throughout, about 3 minutes. Transfer shrimp to plate.
  • 3. Meanwhile, soak rice noodles in boiling water until softened, about 3 minutes. Drain.
  • 4. Add remaining tablespoon of canola oil to skillet. Add noodles, chili sauce mixture and heat through, about 1 minute. Add bean sprouts, green onions and shrimp. Pour in egg white. Toss until noodles are coated, about 2 minutes.
  • 5. Serve topped with garnishes.

Yield

6 servings

serving size

1 cup (250 mL)

nutritional analysis

Per Serving

Calories350
Total Fat9 g
Saturated Fat1 g
Cholesterol150 mg
Carbohydrates46 g
Fiber2 g
Protein21 g
Sodium930 mg