Shrimp Pad Thai

Total Time: 20 minutes
Serves: 4
 
Ingredients

• 1 Tbsp olive oil
• 1 cup freshly grated carrots
• 1 5 oz can water chestnuts, drained
• 1/2 onion, chopped
• 2 bell peppers, chopped
• 4 cloves garlic, minced
• 4 servings brown rice noodles, cooked according to package directions​
• 2 large eggs
• 16 oz shrimp, peeled and deveined
• 4 green onions, finely chopped
• ¼ cup chopped fresh cilantro
• Lime wedges, for serving
• 4 Tbsp Pad Thai Sauce (just enough to lightly coat all ingredients)
• 2 cups blackberries

 
Directions

1. Heat the oil in a large non-stick skillet or wok over medium high heat. Add the water chestnuts, bell pepper and onion and cook for about 5 minutes, stirring occasionally. 
2. Add the garlic and noodles and cook for about 2 minutes, stirring occasionally.
3. Push the noodles and veggies to the side of the pan and add the eggs. Cook until set for about 1 minute, stirring occasionally.
4. Add the shrimp and cook for about 2 minutes or until shrimp begin to curl and turn pink.
5. Add the sauce and stir until everything is coated and shrimp are completely opaque. 
6. Take off the heat and add the green onion and cilantro.
7. Serve with a squeeze of lime and a 1/2 cup of blackberries on the side.