Mexican Style Pad Thai

Mexican Style Pad Thai

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1. Heat 1 tbsp of oil in a large skillet on medium-high heat and scramble the eggs, then set 
aside. 
2. Add another tbsp of oil and add in the shrimp, chili powder and salt, cooking through then 
setting aside. 
3. Add in the final tbsp of oil and sauté the minced garlic, then add in the onion, garlic, and bell 
pepper, stirring until slightly softened. 
4. Add in the chipotle peppers in adobos, bean sprouts, fish sauce, soy sauce, brown sugar, and 
hot sauce and rice noodles, combining thoroughly. 
5. Add the shrimp and eggs back in. 
6. Top with Mexican hot sauce, cilantro, crushed peanuts, and fresh lime juice. Serve 
immediately

Ingredients

  • 1/2 to 2/3 can chipotle peppers in adobos sauce 
    10 oz rice noodles cooked according to package instructions 
    3 tbsps avocado oil 
    2 large eggs, beaten 
    1 lb jumbo shrimp, peeled and deveined 
    1/2 tbsp chili powder 
    1 tsp salt 
    1 cup matchstick carrots 
    1 red bell pepper, sliced 
    1 1/2 cup bean sprouts 
    1/4 cup soy sauce 
    2 1/2 tbsp fish sauce 
    2 1/2 brown sugar 
    Mexican Hot Sauce to taste 

    Toppings 
    Mexican Hot Sauce 
    Cilantro, topped 
    chopped/crushed dry roasted peanuts 
    Lime wedges

Author

Mexico Rico
Mexico Rico