Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons fish sauce
  • 2 tablespoons maple syrup (see note 1)
  • 2 tablespoons soy sauce (see note 2)
  • 1 tablespoon ketchup (see note 3)
  • 2 tablespoons olive oil
  • 1 lb shrimp
  • 4 eggs (beaten)
  • 2 medium zucchinis (spiralized)
  • 1 bell pepper (spiralized)
  • 2 cloves garlic (minced)
  • 2 cups bean sprouts
  • cilantro
  • peanuts
  • lime wedges

Instruction

  • Sauce - Shake together pad thai sauce and set aside.
  • Cook Shrimp - Heat a medium pan over medium heat. Add 1 tablespoon of olive oil, then add the shrimp. Cook 2-4 minutes, flipping halfway, until shrimp are cooked through and no longer pink. Transfer to a clean plate.
  • Scramble eggs - Add another 1 tablespoon of olive oil, then add the beaten eggs. Cook, scrambling with a spatula, until cooked through and scrambled. Transfer to the plate containing the shrimp. Clean the pan if necessary.
  • Sautée Veggies - Add the zucchini noodles and the bell pepper noodles, tossing with tongs and cooking for 4-5 minutes, until slightly softened. Make a space in the pan and add the garlic.
  • Combine - Fry for 1 minute. Add the shrimp, eggs, bean sprouts and pour the sauce over everything. Toss up to coat.
  • Serve - Serve with cilantro leaves, peanuts and lime wedges.