Shrimp Pad Thai
with Egg, Cabbage, Lime and Peanuts- Shrimp
- Egg
- Peanuts
- Anchovies
- Wheat
- Mustard
- Soy
- May contain traces of allergens
- Egg
- Gluten
- Milk
- Mustard
- Tree nuts
- Sesame
- Soy
- Sulphites
- Crustaceans
- Fish
- Wheat
- Triticale
- Peanuts
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Rice noodles (rice, water) • Pad Thai sauce (mustard, soy, wheat) (sugar/glucose-fructose, water, soy sauce (water, soybeans, wheat, salt, sodium benzoate), vinegar, tomato paste, bell pepper purée, salt, garlic, modified tapioca starch, pepper flakes, xanthan gum, spices and seasoning (mustard), potassium sorbate, sodium benzoate, natural flavour) • Lime • Green cabbage • Grade A egg • Shallot • Peanuts • Fish sauce (anchovies) (water, rice vinegar, salt, sugar, fish sauce powder (anchovies, maltodextrin), lime juice from concentrate, anchovies, disodium inosinate and guanylate, seasoning, yeast extract, xanthan gum, lactic acid, caramel, potassium sorbate, sodium benzoate) • Cornstarch • Garlic • Green onion • Chili pepper.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
150 g
Rice Noodles
2 unit(s)
Garlic, cloves
1 unit(s)
Shallot
1 unit(s)
Egg
(Contains: Egg)
28 g
Peanuts, chopped
(Contains: Peanuts May be present: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
1 unit(s)
Lime
2 unit(s)
Green Onion
56 g
Green Cabbage, shredded
1 tbsp
Fish Sauce
(Contains: Anchovies May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Chili Pepper
4.5 g
Cornstarch
(May be present: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
½ cup
Pad Thai Sauce
(Contains: Wheat, Mustard, Soy)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings). Wash and dry all produce.
- Drain and rinse shrimp, then pat dry with paper towels.
- To a medium bowl, add shrimp, half the cornstarch (use all for 4 servings), fish sauce and 1/4 tsp (1/2 tsp) salt. Mix well to combine. Set aside.
- To the boiling water, add rice noodles. Cook for 10-12 min, stirring occasionally, until tender but still slightly chewy to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Drain rice noodles and rinse under warm water until slightly cool. Return to the pot.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When the pan is hot, add shrimp.
Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.** - Transfer to a plate.
- Meanwhile, on a separate cutting board, peel, then cut shallot into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Cut green onion into 2-inch pieces, crosswise, then cut in half lengthwise. Keep white and green parts separate.
- Cut lime into wedges.
- Thinly slice chili pepper, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)
- Reheat the same pan from step 2 over medium. When hot, add 1 tbsp (2 tbsp) oil, shallots and garlic. Cook for 1-2 min, stirring frequently, until fragrant.
- Add cabbage. Cook for 2-3 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- Push to one side of the pan.
- Add egg and scramble for 1 min, until curds form and egg is cooked through.**
- To the pot with rice noodles, add shrimp, veggies, pad Thai sauce and 1/2 cup (1 cup) reserved noodle water.
- Cook over medium for 2-3 min, stirring gently, until sauce is absorbed.
- Add green onion whites and half the peanuts. Stir to combine. Season with salt and pepper.
- Remove from heat.
- Divide rice noodles between bowls and sprinkle remaining peanuts over top.
- Sprinkle with remaining green onions.
- Sprinkle chilies over top, if you like.
- Squeeze a lime wedge over top.
