These superfast bowls satisfy with filling brown rice noodles and fresh shrimp. If you can’t find brown rice noodles, substitute your favorite whole-grain linguine or fettuccine.
6 ounces uncooked brown rice pad Thai noodles
3 tablespoons canola oil
2 cups sliced scallions (about 2 bunches)
8 ounces peeled and deveined raw medium shrimp
1 large egg
1/3 cup chopped unsalted peanuts, divided
3 tablespoons unsalted ketchup
2 tablespoons fresh lime juice
1 1/2 tablespoons Sriracha chili sauce
1 tablespoon fish sauce
1 tablespoon water
2 tablespoons chopped fresh cilantro
Added sugars 1g
Calcium 9% DV
Potassium 10% DV
How to Make It
Cook noodles according to package directions.
Heat oil in a large cast-iron skillet over high. Add scallions and shrimp. Cook, stirring often, until scallions are bright green, 1 to 2 minutes. Add egg; cook, stirring constantly, until egg and shrimp are cooked, about 1 minute. Add noodles, half of the peanuts, ketchup, lime juice, Sriracha, fish sauce, and 1 tablespoon water. Toss well to combine. Serve in shallow bowls; sprinkle with cilantro and remaining peanuts.
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