Sriracha Lime Shrimp & Egg Pad Thai Noodle Bowl
My family can't get enough of this recipe! Eggland’s Best eggs make it all come together in one glorious serving bowl!!! Oh my, and crunch from the peanuts sets the stage. Gluten free, healthy and fast to make, this recipe is my weekly go-to! It's packed full of vitamin D to boost my immune system and I love knowing that the hens are fed a nutritious diet from kelp to healthy grains. And nowadays that says a lot!
Make This Recipe
Ingredients
12 ounces stir fry pad Thai rice noodles
2 teaspoons toasted sesame oil
2 tablespoons salted butter, divided
1 tablespoon extra-virgin olive oil
1 lb. large shrimp, peeled and deveined
2 teaspoons fresh lime juice
1 teaspoon sriracha sauce
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon Irish butter
3 Eggland's Best eggs, large, beaten
2 teaspoons extra virgin olive oil
1/2 cup shredded carrots
4 cloves garlic, minced
2 tablespoons freshly grated ginger
1/2 cup bean sprouts, divided
1 seeded jalapeno, diced*
1 8-ounce jar gluten-free pad Thai sauce
2 teaspoons lime zest, plus its juice
1 teaspoon tamarind paste
1/4 cup crushed salted peanuts
1/4 cup sliced green onions
1/4 cup cilantro
1 jalapeno pepper, sliced (optional)
4 lime wedges
Preparation
- Cook noodles according to package directions. Drain, toss in sesame oil, and set aside.
- In a large non-stick skillet, heat the oil and butter and cook the shrimp over medium-high heat with lime juice, sriracha, and salt and pepper until the shrimp are cooked through about 3 minutes. Set aside.
- Add butter to a large non-stick skillet and lightly scramble the Eggland’s Best eggs, about 3 minutes over medium heat. Set aside.
- Heat same skillet over medium-high. Add 2 teaspoons oil, once shimmers, add the carrots and cook a few minutes. Add the garlic, ginger, 1/4 cup sprouts, and jalapeno. Cook an additional few minutes, add the sauce, lime zest, juice, and tamarind paste. Lower heat to simmer, stirring often. Once sauce bubbles, toss in the shrimp, noodles and scrambled eggs. Place in serving bowl, top with remaining bean sprouts, peanuts, onions, cilantro, and jalapeno slices if desired.
- Serve this family-style with lime wedges.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 2 |
|---|---|
| Calories | 1415 |
| Fat | 51.7g |
| Saturated Fat | 15.5g |
| Cholesterol | 632mg |
| Sodium | 4666mg |
| Carbohydrates | 175.9g |
| Dietary Fiber | 7.2g |
| Protein | 68.3g |