Shrimp Pad Thai

​Authors: thewickednoodle.com

​Photography by: Kristy Bernardo

​(Prep time: 35.0 mins | Cook time: 10 mins | Servings: 4)

- 6 ounces of wide rice noodle

INGREDIENTS

- 2 tablespoons fresh cilantro, chopped

- 4 green onions, thinly sliced

- 1/4 cup dry roasted peanuts, chopped

- 1 cup bean sprouts

- 2 carrots, peeled and grated

- 1/4 cup soy sauce (low sodium)

- 1/4 cup Asian sweet chili sauce

- 3 tablespoons, lime juice

- 1 bunch kale, chopped

- 4 large eggs, lightly beaten

- 1/4 cup of canola oil

3. Serve in warmed bowls, sprinkled with peanuts, green onions and cilantro.

are cooked, 3-5 minutes

juice, chili sauce, soy sauce, carrots, and bean sprouts and stir fry until noodles

and  stir-fry until eggs are lightly scrambled, about 2 minutes Add kale, lime

2. Heat a large skillet over high heat until hot and add oil. Add eggs and noodles 

and set aside.

1. Soak the dried rice noodles in warm water for 20 minutes. Drain in colander 

INSTRUCTIONS