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Shrimp Pad Thai

Jill Silverman Hough
  • 0 minutes
  • Serves 4

INGREDIENTS

8 oz

Shrimp

1 1/2 cups

Bean sprouts

1/3 cup

Cilantro, fresh

2 cloves

Garlic

6

Green onions

1

Lime

3 tbsp

Peanuts, dry roasted unsalted

2

Shallots

2 tsp

Fish sauce

1 tbsp

Tamarind paste, jarred

8 oz

Brown rice noodles

1/2 tsp

Red pepper flakes

4 tsp

Sucanat

1 tbsp

High-heat cooking oil