Shrimp Pad Thai with Broccoli
My son? My cute, adorable son who will eat pretty much anything? Yeah, the boy that would beg for Brussels sprouts and asparagus (at the age of two – he make me look good at the grocery store. Other moms bowed before me…. LOL!) does not like shrimp. I mean, he really, REALLY doesn’t like shrimp. With the burning passion of a thousand suns… He decided that I could maybe, sometimes serve shrimp like this again sometime. The rest of the family thought Shrimp Pad Thai with Broccoli was fabulous, so I am counting this as a win!
This is, of course, a completely Americanized version of pad Thai, and is a mix of a bunch of different recipes until I found the combination of flavors I was looking for. I hope you enjoy it as much as we did. And more than my son does. 🙂
The Recipe: Shrimp Pad Thai with Broccoli
- 12 ounces uncooked gluten free rice pad Thai noodles
- 3 tablespoons dark brown sugar
- 3 tablespoon creamy peanut butter
- 3 tablespoons gluten free low sodium soy sauce
- 1 1/2 tablespoons gluten free fish sauce
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon gluten free chili garlic sauce
- 3 tablespoons oil
- 1 pound peeled and deveined medium shrimp
- 1 pound brocoli cut into small florets
- 6 green onions cut into 1 1/2" pieces
- 6 garlic cloves, minced
- 1 cup fresh bean sprouts
- 1/4 cup chopped dry-roasted peanuts
- 1/3 cup thinly sliced fresh basil regular or purple Thai basil
- Cook noodles according to package directions while making the rest of the recipe.
- While water comes to a boil for the noodles, mix sugar, soy sauce, fish sauce, lime juice and chili garlic sauce in a small bowl and set aside.
- Heat a large skillet over medium-high heat. Add oil to pan to heat, then add shrimp and broccoli. Stir-fry for about 3 minutes or until shrimp is almost done, then add onions and garlic, stir-frying for another minute or two. Add cooked noodles, stir-frying and tossing to combine. Stir in sauce; cook another minute, stirring constantly to combine.
- To serve, top with bean sprouts, peanuts, and basil.