Shrimp Pad Thai with Jasmine Rice

1 bag Success Jasmine Rice

3 tbsp light brown sugar

2 tbsp lime juice

3 tbsp soy sauce

2 tbsp chili garlic sauce

2 tbsp canola oil, divided

1 egg, lightly beaten

1 LB medium shrimp, peeled and deveined

1 tbsp minced garlic

3 green onions, thinly sliced

1 cup bean sprouts

1/4 cup fresh cilantro leaves, chopped

2 tbsp dry roasted peanuts, chopped

4 lime wedges

Prepare rice according to package directions. Set aside.

In small bowl, combine brown sugar, lime juice, soy sauce and chili garlic sauce. Set aside.

In large wok or skillet over high heat, heat 1/2 tablespoon oil. Quickly scramble egg. Remove from pan and reserve.

Add remaining oil to wok over high heat. Add shrimp and garlic; stir-fry 5 minutes, or until shrimp are cooked. Add reserved sauce and rice; stir-fry 2 minutes. Add green onions and reserved egg; toss to combine.

Divide pad Thai between four bowls. Top each with bean sprouts, cilantro and peanuts. Serve with lime wedges.

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Shrimp Pad Thai with Jasmine Rice
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