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Pad Thai with Shrimp

Healthy Metamorphosis Pad Thai with Shrimp

A Simple and Quick Dish, Perfect For Weeknights

Delicious Enough For Guests


1/4 lb rice noodles

3 tbsp Rice Vinegar

1 tbsp Fish Sauce

2 tbsp Sugar

1 1/2 tsp Red Curry Paste

1/4 Cup Green Onion, sliced thin, greens only

1 tsp California Garlic Salt

1 1/2 tbsp Avocado Oil

2 or 3 Eggs, beaten

1 Carrot, julienned and thinly sliced

1/2 lb Medium Shrimp, deveined and peeled

2 Cups Mung Bean Sprouts

1/4 Cup Peanuts, chopped


This recipe is best if you have all your ingredients prepped and ready to go before you begin. This recipe cooks fast and requires you to add ingredients quickly.

Place rice noodles in a pot of boiling water, remove from heat, stir noodles with a fork to seperate. Cover and let soak until the rice noodles are soft, about 8 minutes. Drain noodles well and rinse with cold water to stop from cooking. Set aside.

In a small bowl, combine the rice vinegar, fish sauce, sugar, curry paste, green onions and garlic salt, mix well. Set aside.

In a Wok or a large skillet, heat the avocado oil over medium-high heat. Add beaten eggs, stir-fry until set, about 30 seconds. Add the shrimp and carrots, stir-fry until shrimp is pink for about 2 minutes.

Add the rice noodles, tossing with tongs for about 2 minutes. Add bean sprouts and stir-fry for 3 minutes. Stir the vinegar mixture and add to wok. Stir-fry until mixture is hot and sprouts are cooked.

Sprinkle with chopped peanuts mix and serve immediately.


Healthy Metamorphosis


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