In this recipe, Jennifer shows us how the simple and tasty a homemade Pad Thai can be. You don’t need to be a chef to cook good food. You just need wholesome ingredients and a little know-how in the kitchen. Use this recipe to expand your culinary skills and dive into an adventurous new recipe.
Rainbow Pad Thai with Shrimp
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 1 pound shrimp peeled and deveined
- 4 ounces rice noodles
- 1 zucchini
- 1 red bell pepper
- 2 carrot
- 1 tablespoon canola oil
- 1 tablespoon olive oil
- ½ cup peanuts chopped
- ½ cup cilantro
Sauce
- 1 tablespoon sesame oil
- 1 lime
- 2 tablespoon honey
- 4 tablespoon vegetable broth
- 1 tablespoon soy sauce reduced sodium, or liquid aminos
- 1 teaspoon chili paste
Ingredients
Sauce
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Instructions
- Chop red bell pepper and spiralize the carrots and zucchini.
- Mix sauce ingredients in a small bowl.
- Place uncooked noodles in a bowl of cold water to soak.
- Heat 1 tbsp oil in a skillet over medium-high heat. Add veggies and saute for 2-3 minutes, be careful not to overcook and remove from skillet.
- Heat 1 tbsp olive oil same skillet and add shrimp, cooking for approx. 3 minutes on each side.
- Drain noodles and add remaining oil to the skillet and with the noodles. Add sauce and let thicken for a few minutes.
- Add in vegetables and toss to combine.
- Chop peanuts and cilantro and slice lime.
- Serve with peanuts, cilantro and lime on top.
Recipe Notes
If you don’t have a spiralizer, just chop the zucchini and carrot uniformly with the red bell pepper. When cooking the shrimp, be careful to not overcook! Shrimp cook very quickly and can become unpleasantly rubbery if overcooked. You will know when they are done when they are no longer translucent and bluish grey and become opaque and pink.
Recipe by Jennifer Schlub.