This vibrant stir-fry combines tender Wild Caught Texas Shrimp, rice noodles, and crisp veggies tossed in a sweet, tangy sauce with a hint of spice. Topped with peanuts and lime, it’s a takeout favorite made at home.

Serves four.

Ingredients

  • 1 box Pad Thai noodles
  • 2 tbsp fish sauce
  • 3 tbsp light brown sugar
  • Juice of 2 limes
  • 1 serrano pepper
  • 1/4 cup oil of your choice
  • 2 shallots
  • 5 garlic cloves
  • 1 lb peeled & deveined 26-30 count Wild Caught Texas Shrimp
  • 2 eggs
  • 3 green onions
  • Roasted peanuts
  • Cilantro
  • Bean sprouts

Preparation

  • Fill a large bowl with very hot water to soak pad Thai noodles in and cover. Let them soak until noodles are cooked/pliable then put the noodles into a colander to drain off excess water.
  • In a separate bowl whisk together fish sauce, brown sugar, and lime juice. Thinly slice serrano and add to mixture as well. Keep seeds from pepper for spice or discard if you like a more mild flavor.
  • In a large skillet, heat a couple tablespoons of oil and add chopped shallots and garlic. Stirring occasionally until lightly browned.
  • Add in the Pad Thai noodles to the stir fry mixture and mix until heated through.
  • Next add in the shrimp and cook until shrimp are pink and cooked through.
  • Move the shrimp/noodle mixture to one side of the pan and more oil to heat up. Beat your eggs then add to the empty side of the skillet. Stir until eggs are set then mix shrimp and noodle mixture into the eggs.
  • Add fish sauce mixture to the pan and stir until everything is evenly coated.
  • Transfer to serving bowls and garnish with chopped peanuts, green onions, bean sprouts and chopped cilantro or lime wedges.