Shrimp and Lime Pad Thai

  • Preparation 30 MIN
    Cooking 15 MIN
  • Servings 4



  1. In a large bowl, cover the rice noodles with salted boiling water. Let soften for 15 minutes, stirring occasionally to prevent them from sticking together. Rinse under cold running water and drain. Set aside.
  2. In a bowl, combine the brown sugar, fish sauce, soy sauce and lime juice. Set aside.
  3. In non-stick skillet, cook the egg in a thin omelet in 15 ml (1 tablespoon) of oil. Season with salt and pepper. Flip and cook the other side.
  4. Set aside on a plate and allow cool. Roll the omelet and cut into slices the same width as the noodles. Set aside.
  5. In the same skillet, sauté half of the shrimp for about 2 minutes over high heat in 15 ml (1 tablespoon) of oil. Season with salt and pepper. Set aside and continue with the remaining shrimp and 15 ml (1 tablespoon) of oil.
  6. In the same skillet, soften the garlic, ginger, cabbage and green onions in the remaining oil for about 2 minutes. Add the sauce mixture, Tabasco and noodles. Reduce the sauce for 1 to 2 minutes, while stirring. Add the egg strips and shrimp. Reheat and adjust the seasoning.
  7. Place into a serving platter. Sprinkle with cilantro and peanuts.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.