Shrimp Pad Thai

Ingredients (Serving 2)

Sauce

• 2 TBS Coconut Aminos*
• 1.5 TBS Tamarind paste*
• 0.5 TBS Lime Juice
• 0.5 TBS Rice Vinegar
• 2 TBS Granulated Sugar

Pad Thai Noodles

• 1 TBS Olive oil*
• 1 cloves of garlic minced
• 1 egg
• .25 lbs of shrimp (peeled and de-veined)
• 7 ounces of dried rice pad Thai noodles
• 1 tsp paprika
• cut green onions to taste
• 1 medium zucchini (cut to preference)

Directions

Pad Thai Sauce

• In a small bowl, combine the sauce ingredients and mix until the sugar has dissolved. Put aside.

Prep noodles

• Soak rice noodles in luke-warm water for about 5-10 minutes. Drain noodles.

Pad Thai (on to the good stuff!)

• Heat oil in skillet or wok over medium to high heat. Add garlic and stir for 10-15 seconds.
• Crack the egg into the pan. As the egg whites start to set, pierce the yolk. Add the shrimp and until they start to turn pink and the eggs look scrambled.
• Add in zucchini cook for about 3 minutes.
• Add the soaked and drained rice noodles and cook until soft.
• Add sauce and paprika. Stir until well mixed, about 2-3 minutes.
• Add in green onions and mix.

Enjoy!

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Notes*

I used coconut aminos which is a soy-free substitute for soy sauce. So you could use soy sauce or fish sauce. Its totally your preference! Since I did use coconut aminos it did give the dish a sweeter taste. If that’s not what you’re looking for I suggest either soy sauce or fish sauce.

If you don’t have tamarind paste (which I did not) you can just substitute with a bit of pickled tamarind. I did that for this recipe and I’m not mad at it! haha

You could use different frying oils such as canola oil. Olive oil is just my preference.