Pad Thai features prominently in Thai cuisine. One of Thailand’s national dishes, it actually originated in Vietnam, but was brought to Thailand by traders, and after a few flavor changes quickly gained popularity. Often served in a rich peanut based sauce, this recipe gives pad Thai a lighter twist. Lime juice and rice vinegar give the dish a fresh tang, and mung bean sprouts, scallions, and fresh onion and garlic make this a lighter noodle option. Shrimp provides protein, and can easily be swapped out for tofu or chicken. Those with a gluten allergy can also enjoy this pad Thai, because the rice noodles are naturally gluten free. Look for dried brown rice noodles for an even healthier dish, but regular rice noodles work well too.
- 8 ounces dried brown rice noodles
- 2 teaspoons peanut oil
- 1 medium red onion, minced
- 4 cloves of garlic, minced
- 2 large eggs, beaten
- 1 lb. shrimp, cleaned, deveined, tails on
- 2 cups mung bean sprouts
- ½ cup scallions, white and green parts, chopped
- 3 tablespoons rice vinegar
- 1 tablespoon fish sauce
- 1 tablespoon chili-garlic sauce
- 1 teaspoon sesame oil
- Juice of one lime
- ¼ cup peanuts, chopped
- Kosher salt and black pepper to taste
- Put the rice noodles in a bowl, and cover with very hot water. Let sit until softened, about 10 minutes. Drain and set aside.
- Heat the peanut oil over medium heat in a large pan or wok, and add the onion and garlic. Sauté until softened, about 5 minutes.
- Add the beaten egg, and stir vigorously until cooked. Add the shrimp and cook until pink.
- Add the noodles, and turn off the heat. Add the bean sprouts, scallions, rice vinegar, fish sauce, chili sauce, sesame oil, lime juice, and peanuts. Stir to combine, and season to taste with salt and pepper.
- Serve with extra lime wedges, and chopped peanuts and scallions on top.