I discovered this recipe by accident. It was one of those Saturday afternoons when our family had spend the whole day busily exploring and a relaxing evening was in order. Since it was the end of the week as I looked in the fridge to see what we had, I discovered it was very sparse with only a few fresh ingredients to choose from. What I did find were some shredded carrots, onions, scallions and shredded cabbage. I checked out our pantry next, and to my discovery I saw a box of brown rice noodles.
One of those purchases I buy to try out if I ever get around to finding a great recipe to use it with. I was pleased to know that the box had a recipe right on the back!
Lets see oil, garlic, eggs and lemon juice check, fish sauce actually check! scallions check, frozen shrimp check… lets see no peanuts or bean sprouts. That’s when I had an idea…. see the variations I made to make this recipe awesome. After the rest of the family woke up from their long afternoon nap… I was happy to realize I had discovered a new comfort food for the family! Again I’ve made some adjustments to this recipe so you can assure that the ingredients make this a healthful alternative to most restaurant pad thai dishes.
- Serving size: 2 cups
- Calories: 371
- Fat: 16
- Saturated fat: 2.8
- Carbohydrates: 28.4
- Sugar: 12
- Sodium: 1370
- Fiber: 4
- Protein: 21
- Cholesterol: 193
- one box brown rice noodles
- 2 tablespoons canola oil
- 2 garlic cloves, minced
- 4 shallots finely chopped or alternatively, ½ onion, finely chopped
- lots of shrimp 1-2 cups bay shrimp
- 2 eggs, lightly beaten
- 2 cups cabbage (sliced thin to angel hair style)
- one cups shredded carrots (optional)
- 2 tbsp. peanut butter
- 4 tbsp. lime or lemon juice
- 3 tbsp. fish sauce
- 2 tbsp. sugar
- 1-2 pinches or crushed chilies or pepper flakes
- 2 tbsp. fresh cilantro, chopped
- 3 tbsp. scallions, thinly sliced
- Cook noodles according to package instructions
- top with peanut butter to prevent sticking and to warm the peanut butter mix gently and set aside
- Mix ingredients for sauce: lemon juice, fish sauce, sugar and chilies and set aside
- Heat pan over high heat and add 1 tbsp. oil garlic, shallot or onions and shrimp. Cook 2-3 minutes until shrimp are opaque, add in cabbage and cook 3 minutes longer and set aside.
- Add remaining 1 tbsp. of oil and 2 eggs and scramble.
- Reduce heat to low, add sauce and noodles.
- Toss until well mixed
- Add shrimp mixture
- Garnish with cilantro and scallions.
- Thai comfort food the whole family will LOVE.