Pad Thai with Shrimp (version 2)

This Pad Thai recipe is yummy! I love how quickly it is thrown together once you have all ingredients prepped. It’s simple but flavorful. A great alternative to going out to eat where your sodium and calories will be a lot higher. Don’t skip the additional lime juice when serving, it brings out the flavors very nicely. The portion size is generous, so enjoy this as a stand alone meal.

Serves: 2 | Serving Size: 1/2 of dish

Ingredients:

• 115g or 4oz of rice-stick noodles (L or M)
• 1 lime
• 1 1/2 teaspoon brown sugar
• 2 tablespoons honey
• 1 tablespoon fish sauce
• 2 teaspoon rice vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon red pepper flakes
• 2 garlic gloves
• 4 green onions – sliced thin
• 2 large eggs – beaten
• 3 cups Nappa cabbage – sliced thin (regular cabbage works great too!)
• 9 oz cooked shrimp – (41 – 50 per pound), peeled, deveined and tails removed.
• 3 tablespoons cilantro – minced
• salt
• optional: 1/2 cup roasted, salted peanuts – chopped

Directions:

1. For the Noodles: Cover noodles with very hot tap water in a large bowl and stir to separate. Let noodles soak until softened/limp, but not fully tender, 20 to 25 minutes; stirring throughout. Drain. Set aside.
2. For the sauce: 
   • In a small bowl combine 1 1/2 tablespoons of fresh lime juice (about half lime juiced) with 1 1/2 teaspoon brown sugar. Add: honey, fish sauce, rice vinegar, 1 tablespoon olive oil and red pepper flakes, mix well, set aside.
3. Heat a 12-inch skillet over medium-high heat, add remaining 1 tablespoon olive oil. Add garlic and half of green onions, cook until fragrant and garlic browns, about 60 seconds. Add eggs and scramble until well combined with onions. Stir in cabbage, sauté until cabbage wilts, about 2 – 4 minutes.
4. Immediately add the drained noodles, half of cilantro, sauce mixture and optionally half of peanuts and toss to combine well over low heat. Add shrimp, juice from half of lime and salt as desired. Continuing tossing to combine until shrimp is warm through.
5. Serve on warmed plates, add remaining cilantro, green onions, and optional peanuts to top. Serve with additional lime as desired. Enjoy!

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Nutrition Information:
Per serving: Calories: 608; Total Fat: 20g;  Cholesterol: 434mg; Sodium: 1343mg; Total Carbohydrates: 56g; Dietary Fiber: 4g; Sugars: 20g; Protein: 39g
Nutrition Bonus: Potassium: 204mg; Vitamin A: 28%; Vitamin C: 23%; Calcium: 14%; Iron: 41%

Adopted from: Snyder, Carla. “Pad Thai.” Recipe. One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two. San Francisco: Chronicle Books LLC, 2013. 36-7. Print.