Learn how to make delicious and healthy Butter Shrimp Pad Thai by following an easy step by step recipe. Serves 1 person. Multiply by number of servings needed.
Ingredients
- 1 tbsp extra-virgin olive oil
- 2 cloves garlic, finely chopped or grated
- 1/2 lb zucchini noodles
- 1 tbsp organic, low sodium soy sauce
- 1 tbsp fish sauce
- 1 tbsp white vinegar
- 1 tbsp honey
- Chili flakes to taste
- 1/4 lb raw jumbo shrimp, peeled and deveined
- 1 tbsp butter
- 1 egg, beaten
- 1/2 cup bean sprouts
- 1 green onion, chopped (plus more for garnish)
- 1 tbsp roasted peanuts, chopped
- Salt and pepper to taste
- Fresh basil (garnish)
- Lime juice, freshly squeezed (garnish)
Instructions
- Heat olive oil in a large saute pan or skillet over medium heat. Once oil is hot, add garlic and saute for 30 seconds.
- Add zucchini noodles to pan and saute for 5 minutes, until tender and al dente. Taste noodles and season with salt and pepper as needed. Set aside.
- In a small bowl, combine soy sauce, fish sauce, vinegar, honey, and chili flakes. Set aside.
- Heat olive oil in a large skillet over medium heat. When hot and bubbling, add shrimp, searing both sides until pink for 2-3 minutes. Add butter, garlic, a pinch of chili flakes, and a pinch of black pepper. Continue to cook shrimp in the butter until garlic begins to caramelize and turn light golden brown, about 1-2 minutes.
- Add zucchini noodles and small bowl of sauce, tossing to combine. Cook until the noodles are warmed through and begin soaking up the sauce, about 1 minute.
- Push noodles to one side of the skillet and add beaten egg to the other side. Let egg cook until edges start to set, about 1 minute. Roughly scramble the egg, then toss with the noodles. Remove from heat.
- Add bean sprouts and green onion and toss to combine.
- Garnish with basil, green onions, peanuts, chili flakes, and lime juice.
