I don’t know about you guys…but I cannot eat take-out pad thai anymore, it is way too sweet! I was craving that lime/peanut yummy noodles one day and decided to make my own that I would eat without feeling sick to my stomach. I looked up some recipes to get a gist of ingredients and found sooooo many of them with tons of brown sugar! No wonder the take-out varieties are so sweet. I was determined to make a flavorful version :). Good news!!! Since you are reading this…it confirms that I have accomplished that task.
This pad thai uses ONLY 2 tbsp honey, low sodium soy sauce and all natural crunchy peanut butter. I also put on that extra healthy spin by using brown rice pad thai noodles. Honestly…I don’t like brown rice, but with these noodles, YOU CAN’T TELL THE DIFFERENCE!!! You can still use regular rice noodles too, but I’m just giving you the “4-11” on this brown rice variety. Not only is this recipe healthy, it also takes under 30 minutes to make because you simultaneously make the pad thai filling while cooking the rice noodles. A fast, yummy and healthy meal...bet you can make this meal faster than calling for takeout!
1 lb Large Frozen Peeled Deveined and Tail-Off Shrimp - defrosted and pat dry
1- 7oz Bag Bean Sprouts
4 Scallions thinly sliced (around 1 cup) + 1 Scallion for Garnish
1/4 cup Chopped Unsalted Peanuts + More for Garnish
Juice of 1/2 Lime for Serving
1 - 8 oz Bag Brown Pad Thai Rice Noodles - I used Lotus Brand (you can also use regular pad thai rice noodles)
2 tbsp Sesame Seed Oil
2 Jumbo Eggs - whisked in a small bowl
2 tbsp Honey
1 tbsp Fish Sauce
1 tbsp Chili Garlic Sauce
2 tbsp Low Sodium Soy Sauce (or low sodium tamari for a gluten free option)
Juice of 1 1/2 Limes
1/4 cup Water
2 tbsp Corn Starch
1. Using a small bowl, add all of the sauce ingredients, besides the water and corn starch. Using a whisk, combine the ingredients together; set it aside for later.
2. Using another small bowl and a whisk, combine the water and corn starch; set it aside for later.
3. Using a medium pot, fill it with water and season with salt. Bring to a boil and cook the rice noodles according to packaging instructions.
4. While waiting for your water to boil/noodles to cook, using a large deep dish skillet, heat 2 tbsp sesame oil over medium high heat. Add the shrimp and cook for 4 minutes or until the shrimp are almost all the way cooked (it is okay to have some still raw).
5. Add the whisked eggs to the pan and let set for 30 seconds (meaning don’t touch them!). Then, stir frequently until the eggs are scrambled with the shrimp.
6. Add the bean sprouts, scallions and sauce and cook for 1 min, stirring to combine.
7. Add the corn starch slurry and cook 2 more minutes or until the sauce has thickened. Add your noodles and stir until everything is evenly combined. Top with extra scallions, chopped peanuts and the juice of 1/2 of a lime. Serve immediately!