Spicy Shrimp Pad Thai

1. 1

   Put the noodles in a large bowl and cover them with hot water.

2. 2

   Let them sit until the noodles soften, about 15 minutes.

3. 3

   Drain and rinse well.

4. 4

   Heat oil in a wok over medium heat.

5. 5

   Cook and stir the onion and garlic until the onion turns translucent, about 5 minutes.

6. 6

   Mix the rice wine vinegar, ketchup, fish sauce, chile sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper in a bowl.

7. 7

   Set aside.

8. 8

   Add shrimp to the wok and cook, stirring, until pink, about 4 minutes.

9. 9

   Add the ketchup mixture and stir.

10. 10

    Push everything to one side to make a small open space in the pan.

11. 11

    Pour in the eggs and cook without stirring until partially set, about 3 minutes.

12. 12

    Stir the drained noodles into the shrimp and egg mixture.

13. 13

    Add 1/2 cup peanuts, 1/4 cup bean sprouts, and carrots.

14. 14

    Cook and stir until the noodles are heated through, about 2 minutes.

15. 15

    Garnish with the remaining peanuts, bean sprouts, lime wedges, green onions, and cilantro.

• Calories 787.88 kcal High
• Protein 31.15 g Good Source
• Carbs 104.17 g Moderate
• Total Fat 30.78 g High
• Saturated Fat 4.96 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 182.93 mg High
• Sodium 1677.34 mg High
• Fiber 6.58 g Good Source
• Sugar 14.96 g High
• Added Sugar 6.99 g Moderate
• Calcium 348.85 mg Good Source
• Iron 4.28 mg Good Source
• Potassium 1124.59 mg Good Source
• Vitamin A 295.93 mcg_rae Good Source
• Vitamin C 32.36 mg Good Source
• Vitamin D 0.9 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Peanuts 🥜
• Shellfish 🦐
• Fish 🐟
• Eggs 🥚
• Soy 🌱
• Garlic 🧄
• Onions 🧅