Soy Bean Sprout Pad Thai with Shrimp

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Soy Bean Sprout Pad Thai with Shrimp

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Here is a low carb way of enjoying the flavors of Pad Thai without all the carbs from the rice noodles. The bean sprouts almost feel like noodles and work wonderful to carry all the flavor of the sauce and spice. I added shrimp to mine but you can use chicken or tofu there really is no rules for this.



Soy Bean Sprout Pad Thai with Shrimp

On 18/02/2012 (Saturday) at 3:10 pm by Benny.
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  • Prep Time:
    12 min
  • Cook Time:
    7 min
  • Ready Time:
    19 min


2 servings


  • one bag of bean sprouts about 4 cups worth
  • 5 medium size raw shrimp shells off and cleaned
  • handful of fresh cilantro
  • one scallion chopped
  • one egg beaten
  • one red chili chopped
  • 1/4 cup toasted crushed peanut or cashews which I used


  • 3 teaspoons soy sauce
  • 1 teaspoon fish sauce
  • tablespoon tamarind sauce you can use white vinegar instead
  • 2 tablespoon brown sugar
  • 2 tablespoons finely chopped garlic
  • juice of half a lime
  • teaspoon peanutbutter
  • vegatable oil for frying


Start by making the sauce just combine everything together mix well set aside.

Using a wok or big pan heat it up as high as you can add the a couple tablespoons vegetable oil and when smoking drop in the shrimp and cook for about one min until just turned pink then set aside.

Add the chopped scallion and chili and stir fry until fragrant, now add the bean sprouts and stir fry for about 2 min until they are just starting to lose their crunch make sure the heat stays as hot as it can.

Make a well in the middle of the sprouts and drop in the beaten egg and stir fry around quickly so the egg is incorporated into the sprouts. Now make a well again and add the sauce, let it start to boil and reduce slightly so it looks thick and stir fry it into everything.

Add the shrimp back in and keep stir frying until the sauce has coated everything nicely and there is no trace of liquid this may take 3 min or so just keep it moving in the wok until it reaches this point.

Plate and finish with the toasted nuts and fresh cilantro.


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