Healthy Shrimp Pad Thai {15 Minutes!}

wellplated.com

KEncarnacion007

NOTE: double the fish sauce!

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subheading: For the Pad Thai Stir-Fry:

4 ounces dry brown rice noodles rice sticks

2 teaspoons extra virgin olive oil

8 ounces medium or large shrimp peeled and deveined (you can use either fresh shrimp or thawed frozen shrimp-if using thawed, lightly pat the shrimp dry prior to cooking)

2 cloves garlic minced

3 large eggs

½ cup bean sprouts*

½ cup freshly grated carrots

2 large green onions (or 3 small) finely chopped

¼ cup finely chopped peanuts

¼ cup chopped fresh cilantro

Lime wedges for serving

subheading: For the Sauce:

2 tablespoons fish sauce** gluten free if needed

1 ½ tablespoons rice vinegar I used seasoned

1 tablespoon low-sodium soy sauce

2 tablespoons water

1 tablespoon honey plus additional 1 to 2 teaspoons to taste

1 to 3 teaspoons chili garlic sauce

Directions at wellplated.com

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