Shrimp Pad Thai Noodles
  • 10 oz Thai rice noodles
  • 1 lb shrimp, peeled and deveined
  • 2 Tbsp vegetable oil
  • ¼ cup packed dark-brown sugar
  • ¼ cup soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp lime juice
  • 1 Tbsp fish sauce
  • 1 red bell pepper, sliced into thin strips and strips halved Coupons
  • 1½ cups matchstick carrots {found done in the grocery store}
  • 2 cloves garlic
  • 4 green onions, whites minced, greens sliced into 1-inch pieces
  • 2 cups bean sprouts
  • 3 large eggs
  • ½ cup unsalted peanuts, roughly chopped
  • cilantro
  • lime wedges
  • Red pepper flakes and sesame seeds (optional)
  1. Cook the rice noodles according to directions listed on package. I like to rinse them with cold water after they cook. Set aside.
  2. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
  3. While noodles are cooking, heat oil in a wok or large non-stick skillet over medium-high heat. Once hot add the shrimp and cook for 2-3 minutes per side. Transfer to a plate, leaving oil in pan.
  4. Add bell pepper and carrots and saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer. Push veggies to edges of pan and crack eggs into center.
  5. Cook and scramble until eggs have cooked through. Add in shrimp, noodles and sauce and toss everything together and cook 1 - 2 minutes.
  6. Serve warm topped with lime wedges, cilantro, peanuts and optional red pepper flakes and sesame seeds.
Recipe by LeMoine Family Kitchen at