Do you always order a pad thai when eating at an Asian restaurant? If so, this shrimp pad thai recipe is for you! BPT loves this dish because it includes tons of vegetables. For a healthier pad thai, ask for half the noodles to be replaced by bean sprouts at the restaurant, or adjust the proportions of ingredients in your homemade recipe. Bean sprouts are a nice addition since they are low in calories and make your plate look fuller!
SIMPLY DELICIOUS: Love shrimps? Make this delicious shrimp, mango, and coconut pilaf.
Bring a large pot of salted water to a boil. Add the noodles, stir, and bring to a boil again. Cook 10 minutes or until the noodles are al dente. Drain and mix with a little oil so the pastas don’t stick together. Set aside.
In a small bowl, mix together the sauce fish, brown sugar, lime juice, and jalapeno pepper.
In a wok or large non-stick skillet, heat 45 ml (3 tablespoons) of oil and soften the shallots and garlic in it (about 3 minutes).
Add the noodles and edamames and let simmer until hot. Incorporate the shrimps and cook until they are pinkish.
Move the noodles and shrimps to one side of the pan. Add the remaining oil on the other side. Cook and stir the egg until golden – approximately 1 minute. Then, add the green onions and mix well. Incorporate the fish sauce mix and stir-fry until the noodles are evenly coated in sauce.
Split the pad thai into bowls. Garnish with peanuts, cilantro, and bean sprouts. Serve with lime wedges.
A new ingredient that is popular among raw foodists is kelp, also known as brown algae seeweeds. These seeweeds are edible and can be used for various purposes, including cosmetics and pasta alternatives. Indeed, some companies have successfully developed gluten-free pastas by mixing these algae with water and sodium alginate. Just like konjac noodles, this substitute can help people better watch their weight. Kelp pastas, just like green algae, are added to many dishes of Asian, Indian, and Middle Eastern inspiration: ramen, pho, pad thai, curry…!
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