4ouncespad Thai rice noodlescooked per package instructions
Instructions
Prepare the sauce mixture by whisking all sauce ingredients in a bowl. Set aside
Heat olive oil in skillet over medium-high heat until shimmering. Add minced garlic and shrimp. Sprinkle garlic salt and lemon pepper over the shrimp. Cook for 2-3 minutes per side, until shrimp changes color. Move shrimp to one side of the pan.
Crack egg into the skillet and use rubber spatula to scramble the egg. Stir shrimp and egg together.
Add cooked noodles to the skillet and toss to combine.
Pour sauce into the skillet. Bring to a boil then turn heat down to low. Simmer for a few minutes or until heated through.
If you would like your sauce thicker, you can whisk together 2 teaspoons of cornstarch and a 1/4 cup of water and add it to the skillet. Simmer and stir until thickened.
Notes
Fresh or frozen shrimp will work, however, I wouldn't suggest using precooked shrimp for this recipe. If you are using frozen shrimp, be sure to thaw them first and pat them dry before beginning.
Shrimp does not take long to cook, which also means it can easily be overcooked. The shrimp will curl and turn opaque with pink and orange hues when it is finished cooking. Overcooked shrimp are rubbery and tough in texture.
Optionally garnish your shrimp pad Thai with chopped peanuts, bean sprouts, sliced red chili peppers, or thinly sliced green onions along with a wedge of lime.