• Karri Anne Cameron

Shrimp Pad Thai

Makes 2 servings

Macros: 253 cal, fat 10g, carbs 22g, protein 21g, fibre 2g

Ingredients:

3 oz packaged rice noodles (rice sticks)

2 tsp olive oil

1 tbsp minced garlic

6 oz medium-sized shrimp, shelled and deveined

1 large egg

1 large egg white

5 oz bean sprouts

1 oz scallions, cut into 2-inch lengths

1 tbsp crushed peanuts

1 1/2 tbsp fish sauce

1 tbsp sugar

2 tbsp water

1 tbsp rice vinegar

1/2 tsp chili powder or more, to taste

Directions: Follow the package instructions to cook the dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling. Rinse the boiled noodles with cold running water. Mix all the seasoning ingredients in a small bowl until well combined, set aside. Heat up a large skillet on high heat and add the oil. As soon as the oil is hot, add the garlic to the skillet and start stirring until you smell the aroma of the garlic. Add the shrimp and the tofu and continue stirring. As soon as the shrimp changes color, add the noodles and stir continuously, about 30 seconds. Use the spatula to push the noodles to one side of the skillet, and crack the eggs on the empty side of the skillet. Use the spatula to break the egg yolk and let cook for about 30 seconds. Combine the egg and the noodles, and add the seasoning

sauce. Stir to combine well with the noodles. Next, add the bean sprouts and chives and continue stirring. As soon as the bean sprouts are cooked, stir-in the crushed peanut. Turn off the heat and then plate.



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