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This easy weeknight dinner was created by AI

Shrimp Pad Thai

A classic Thai dish made with rice noodles, shrimp, bean sprouts, and a tangy pad thai sauce, garnished with crushed peanuts and lime wedges.
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Prep Time 15 minutes
Cook Time 17 minutes
Servings 4

Ingredients
  

  • 16 oz rice noodles
  • 4 tablespoons vegetable oil
  • 24 large shrimp peeled and deveined
  • 4 eggs lightly beaten
  • 2 cups bean sprouts
  • 2 red bell peppers thinly sliced
  • 6 green onions chopped
  • 1/2 cup crushed peanuts
  • 2 limes cut into wedges
  • For the sauce: 6 tablespoons fish sauce 2 tablespoons tamarind paste, 2 tablespoons sugar

Instructions
 

  • Cook Noodles: Cook the rice noodles according to package instructions. Drain and set aside.
  • Prepare Sauce: In a small bowl, mix together the fish sauce, tamarind paste, and sugar. Set aside.
  • Cook Shrimp: In a large pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove shrimp from the pan and set aside.
  • Cook Eggs: In the same pan, add the remaining 2 tablespoons of oil. Add the beaten eggs and scramble until cooked through. Push the eggs to one side of the pan.
  • Combine Ingredients: Add the cooked noodles, bean sprouts, bell peppers, and green onions to the pan. Pour in the sauce and toss everything together until well combined and heated through.
  • Serve: Return the shrimp to the pan and toss to combine. Serve hot, garnished with crushed peanuts and lime wedges.