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Bok Choy and Shrimp Pad Thai
Experience the vibrant fusion of flavors in this Bok Choy and Shrimp Pad Thai, a delightful twist on the classic Thai dish. The crispness of bok choy paired with tender shrimp and savory pad thai sauce creates a satisfying meal that's both nutritious and delicious. Topped with fresh cilantro, crunchy peanuts, and zesty lime, this dish embodies the essence of Thai street food, bringing a taste of Bangkok to your kitchen. Perfect for a quick weeknight dinner or a special gathering, this recipe is a must-try for any Pad Thai lover!
Ingredients
- Pad Thai sauce
- 1/4 cup
- Vegetable oil
- 2 tablespoons
- Fresh cilantro
- 1/4 cup, chopped
- Lime
- 1, cut into wedges
- Peanuts
- 1/3 cup, crushed
- Green onions
- 1/2 cup, sliced
- Bean sprouts
- 1 cup
- Eggs
- 2, beaten
- Garlic
- 3 cloves, minced
- Bok choy
- 2 cups, chopped
- Shrimp
- 1 pound, peeled and deveined
- Pad Thai noodles
- 8 ounces
Instructions
- Cook the Pad Thai noodles according to package instructions. Drain and set aside.
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
- Add the shrimp and sauté until they turn pink and are cooked through, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- In the same skillet, add another tablespoon of vegetable oil. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the chopped bok choy to the skillet and cook until just wilted, about 2-3 minutes. Stir occasionally.
- Push the bok choy to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked.
- Add the cooked noodles, shrimp, bean sprouts, green onions, and crushed peanuts to the skillet. Pour the Pad Thai sauce over the mixture.
- Toss everything together until well combined and heated through, about 2-3 minutes.
- Serve the Pad Thai hot, garnished with chopped cilantro and lime wedges for a fresh kick.
Tips
- For an extra layer of flavor, consider adding a splash of fish sauce or a sprinkle of chili flakes for heat.
- Feel free to substitute shrimp with chicken, tofu, or your favorite protein for a different variation.
- This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 15 minutes Calories: 450 Fat: 18g Carbs: 50g Protein: 30g Sodium: 800mg Sugar: 5g
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