Quick & Easy Shrimp and Vegetable Pad Thai
Full of flavor and packed with vegetables, this pad Thai makes a great quick and easy meal.
Ingredients
- 7 ounce rice noodles
- 2 Tablespoons avocado oil or sesame oile
- 48 ounces stir fry vegetables
- 16 ounce frozen cooked shrimp I used medium, but any size will work
- ¾ cup pad Thai sauce like this one
- 1 teaspoon red chili flakes
- ½ cup chopped peanuts
- 4 garlic chives or green onions sliced
- bean sprouts
Instructions
- Heat oil in a large skillet on medium heat.
- While that heats, begin to prepare rice noodles as directed on the box.
- Run shrimp under cold water and de-tail if needed.
- Add frozen stir fry vegetables to the hot skillet, stir and cover.
- Let cook, stirring occasionally until vegetables are hot and tender. This could take anywhere from 5-15 minutes.
- Meanwhile, rinse bean sprouts, slice chives/green onions and coarsely chop peanuts. When vegetables are hot and tender, stir in the shrimp.
- Stir in the pad Thai sauce and chili flakes then stir for one minute or until heated through. Stir in rice noodles and serve!
- Top with bean sprouts, garlic chives/ green onions, and peanuts.
- Enjoy!
Notes
If using raw shrimp, add it in just as the vegetables become unfrozen and allow to cook the rest the time with the veggies.
This recipe is easily halved or even quartered, this is just the amounts for a full box of rice noodles.
Store in an airtight container for up to 5 days. This makes FABULOUS leftovers.
Nutrition
Serving: 1large scoopCalories: 339kcalCarbohydrates: 46gProtein: 21gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 91mgSodium: 1906mgPotassium: 653mgFiber: 8gSugar: 1gVitamin A: 8714IUVitamin C: 18mgCalcium: 103mgIron: 3mg
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