- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 35 mins
- Serves
- 4
Directions
Step 1
In a large bowl, soak the rice noodles in hot tap water for 10 min. until softened and bend easily. (Tip: Place a bowl of water or a heavy object on the noodles to keep them submerged). Drain; set aside. Meanwhile, remove and discard tail shells from shrimp; slice shrimp in half lengthwise. Set aside.
Step 2
In a small bowl, fork-beat the eggs with 1/8 tsp (0.5 mL) each of the salt and pepper. Heat 1 tbsp (15 mL) of the canola oil in a large frypan over medium heat. Stir in the beaten eggs and cook until just set. Use the spatula to chop the egg into bite-size pieces; push to the side of the pan. Add another 1 tbsp (15 mL) oil to the pan; sauté the shrimp about 1 min. until opaque and curled. Season with the remaining salt and pepper; push to side of pan. Heat remaining 1 tbsp (15 mL) oil in the pan; stir-fry the garlic and white parts of the green onions about 30 sec. until fragrant.
Step 3
Add the noodles to the pan; stirring to loosen. Pour in the pad Thai sauce, plus 1/4 cup (60 mL) water. Stir-fry about 3 min., or until noodles are tender and shrimp reaches an internal temperature of 74°C (165°F). Mix in the julienned snow peas, red pepper and bean sprouts; cook until the snow peas are bright green and tender-crisp, about 2 min. Stir the egg and shrimp into the mixture.
Step 4
Divide the pad Thai into bowls or onto plates. Garnish with peanuts and remaining green onion (green parts). Serve with lime wedges for squeezing.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 610
- Fat:
- 23 g
- Saturated Fat:
- 3 g
- Carbs:
- 77 g
- Fibre:
- 5 g
- Sugar:
- 17 g
- Cholesterol:
- 250 mg
- Protein:
- 25 g
- Sodium:
- 670 mg
