Spicy Shrimp Pad Thai

Wow... it's already Wednesday? This week is going quickly for me! It's been busy at home and work and I feel like I've been 'full steam ahead' since last week. Thankfully, I had some time to enjoy quite a few delicious meals with family. Last night, we had this Spicy Shrimp Pad Thai that had a nice kick of heat. Brown sugar, tamari, fish sauce, lime juice and Sriracha come together in a sweet and spicy sauce that's tossed with rice noodles and shrimp for a delicious Thai dish...


I'm anxious for lunch since leftovers are going to be this pad thai! There's a bit of heat in this dish but if you're not a fan of spicy heat, you can decrease the amount or omit the sriracha all together. I love how easy this was to prepare - no need for any bottled pad thai sauce. The secret to a good pad thai sauce is having the right balance of sweet, spicy, salty and sour... which this recipe has!

Spicy Shrimp Pad Thai

recipe adapted from Cooking Light

• 8 ounces uncooked flat rice noodles (pad Thai noodles)
• 2 tablespoons dark brown sugar
• 2 tablespoons lower-sodium soy sauce or GF tamari
• 1 1/2 tablespoons fish sauce
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon Sriracha or chili garlic sauce
• 3 tablespoons canola oil 
• 1 egg, slightly beaten
• 1 cup (2-inch) green onion pieces + more thinly sliced for garnish
• 8 ounces peeled and deveined large shrimp 
• 5 garlic cloves, minced
• 1 cup fresh bean sprouts
• 1 tablespoon chopped fresh cilantro
• 1 lime cut into wedges

1. Cook noodles according to package directions; drain and set aside.
2. While water comes to a boil, combine brown sugar, soy sauce/tamari, fish sauce, lime juice and Sriracha in a small bowl, set aside.
3. In a large skillet or wok over medium-high heat, add oil to pan.
4. Add beaten egg and cook through. Remove from pan and set aside.
5. Add to the now empty skillet the green onion, shrimp, and garlic; stir-fry for 2-3 minutes or until shrimp is slightly pink.
6. Add cooked noodles to the pan and toss to combine. 
7. Stir in the prepared sauce and toss to coat; cook 1 minute,
8. To serve, divide noodles among 4 plates and top each serving with 1/4 cup bean sprouts, cooked egg and garnish with cilantro, green onions and lime wedge.