Created in partnership with Orlando Pride, this Shrimp Pad Thai is so tasty and comes together quick with a Spice World kick! Besides being rich in delicious flavor, this simple dish is also full of antioxidants that fight inflammation when you use Easy Onion.
Soak noodles following package instructions for stir-fry; drain and set aside. Thaw shrimp (if needed); peel, devein, and remove tails (wash hands). Beat eggs and set aside. Thinly slice shallots, red chili, and cabbage. Cut green onions into 2-inch pieces; chop cilantro, basil, and mint.
Heat a large sauté pan (or wok) on high for 3–4 minutes. Place 1 tablespoon canola oil in the pan; when the oil is just beginning to smoke, carefully add shrimp and cook for 1-2 minutes, stirring continuously, until just pink and opaque. Remove the shrimp from the pan.
Add another tablespoon of oil to the same pan, then add the egg and cook until just set; remove from the pan.
Place the remaining 1 tablespoon of oil in the pan, then add garlic, shallots, and chiles. Cook for 1–2 minutes, stirring continuously until fragrant. Add noodles, cabbage, and green onions to the pan and cook for 1–2 minutes until the cabbage wilts. Add pad Thai sauce and soy sauce, and squeeze 1 lime over the pan; cook 1–2 minutes until the sauce is boiling and coating the noodles.
Return shrimp, eggs, and 1 cup bean sprouts to the pan and cook for 1–2 more minutes until shrimp are heated through. Stir in cilantro, basil, mint, and sesame oil. Serve garnished with bean sprouts, peanuts, and the remaining 1 lime, cut in wedges.
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