Pan method — revives the sauce, keeps shrimp tender, and brings back that wok-style flavor.
Shrimp Pad Thai Brown Rice Noodles
Meal credits 1
Vegetarian Option Available
Classic Thai street noodles reimagined island-style — sautéed shrimp, brown rice noodles, eggs, and veggies tossed in a sweet-savory tamarind sauce with a touch of lime.
Ingredients
Tamarind paste, seafood stock, fish sauce, coconut aminos, chili sauce, ground white pepper, brown rice noodles, shrimp, tapioca flower, olive oil, garlic, bean sprouts, cilantro, green onion & cashew.
| Nutrient | Unit | Value |
|---|---|---|
| Calories | kcal | 640 |
| Fat | Grams | 19 |
| Carb | Grams | 55 |
| Protein | Grams | 42 |
Heating Instructions
Squeeze the fresh lime over the top right before eating. Add crushed peanuts, chili flakes, or cilantro for a true Thai-style finish.
Remove lime wedge first. Heat 1½–2½ minutes on medium-high, covered or vented. Stir halfway to separate noodles and heat evenly. Avoid overheating — shrimp can toughen.
Not recommended — air fryer will dry out noodles and sauce.
Preheat to 350°F. Transfer to oven-safe dish, cover with foil, heat 10–12 minutes just until warm. Don’t overbake shrimp.
Remove lime. Heat 1 tsp oil in a pan on medium. Add noodles and shrimp, sauté 2–3 minutes, stirring gently until hot and glossy.