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Shrimp Pad Thai on the Lighter Side

Skinnytaste
  • 45 minutes
  • Serves 2

INGREDIENTS

3 oz

packaged rice noodles (rice sticks)

2 tsp

oil

1 clove

garlic, finely minced

6 oz

medium-sized shrimp, shelled and deveined

2 oz

fried firm tofu, cut into slices (optional)

1

large egg

1

large egg white

5 oz

bean sprouts

1 oz

Chinese chives (or scallions), cut into 2-inch lengths

1 tbsp

crushed peanuts

lime wedges

1 1/2 tbsp

fish sauce (Thai Kitchen brand for gluten free)

1 tbsp

sugar

2 tbsp

water

1 tbsp

rice vinegar

1/2 tsp

chili powder or more, to taste