Lightened-Up Pad Thai

• Level:Easy
• Total: 45 min

• Prep: 10 min
• Inactive: 30 min
• Cook: 5 min

• Yield:4 servings
• Nutrition Info

Ingredients

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8 ounces dried pad thai rice noodles

1 medium carrot 

1 medium zucchini 

1 tablespoon plus 1 teaspoon fish sauce, plus more for serving 

1 tablespoon fresh lime juice, plus lime wedges for serving 

2 teaspoons light brown sugar 

1 1/2 teaspoons oyster sauce 

1/2 teaspoon Sriracha, plus more for serving if desired 

1/2 pound large shrimp, peeled, tails removed, deveined and halved lengthwise 

1 tablespoon plus 1 teaspoon vegetable oil 

3 cloves garlic, minced 

1/2 red bell pepper, thinly sliced

2 cups bean sprouts 

3 green scallions, cut into 2-inch pieces, thick pieces halved lengthwise

2 tablespoons finely chopped roasted unsalted peanuts

Directions

1. Soak the rice noodles in a bowl of warm water until pliable but not too soft, about 30 minutes. Drain.
2. Run a vegetable peeler along the length of the carrot and zucchini to create noodle-like ribbons. Keep the two separate and set aside.
3. Mix together the fish sauce, lime juice, sugar, oyster sauce and Sriracha in a small bowl. Remove 1 teaspoon of the sauce and toss with the shrimp, let sit at room temperature.
4. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Scatter the shrimp in one layer in the skillet. Sear for 1 minute, then remove to a plate.
5. Add the remaining tablespoon of oil to the skillet over medium-high heat. Add the garlic, red pepper slices, carrot ribbons and soaked noodles; stir-fry for 30 seconds. Add the sauce and 1/2 cup water; stir until the noodles have softened, 1 to 2 minutes. Add the zucchini ribbons, bean sprouts, scallions and reserved shrimp. Stir-fry for another minute. If the noodles look too dry, add a little more water.
6. Divide evenly among four plates. Sprinkle with peanuts. Serve with lime wedges, Sriracha and fish sauce on the side.

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