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Colorful cabbage swaps in for noodles for a fresh take on the popular Thai dish. Seared shrimp, pre-cut cabbage, and a freshly packed sauce come together quickly, and are topped off with roasted peanuts.
Contains: fish, crustacean shellfish, peanuts.
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What You Get
Red bell pepper
Wild shrimp (see note below)
Pad Thai sauce
What You'll Need
Salt and freshly ground pepper
Seed and slice the bell pepper. Slice half of the cucumber into half moons, reserving the rest for another use. Slice the white and pale green parts of the green onions. Chop 1 tablespoon ginger. Chop 2 cloves of garlic. Pick the cilantro leaves and toss the stems. Cut the lime into wedges. Drain the shrimp, pat dry with paper towels, and season with salt and pepper. In a small bowl, crack in 2 eggs and beat with a fork.
In a large wok or sauté pan over medium-high heat, warm 2 tablespoons coconut oil. Add the shrimp and sear until bright pink and tightly furled, 2 minutes per side. Transfer to a plate and set aside.
Return the pan to the heat. Add the green onions, ginger, and garlic and stir until fragrant, 1 minute. Add the cabbage and bell pepper, season with salt, and stir until the cabbage starts to cook down, 3 minutes. Add ⅓ cup of the Pad Thai sauce, stir to coat, and cook until the vegetables begin to soften, 2 to 3 minutes.
Move the vegetables to one side of the pan, add the beaten eggs to the other side, and let set, 1 minute. Scramble the eggs, mixing them into the vegetables. Add seared shrimp and toss to combine.
Heap the cabbage pad Thai onto plates and top with the cucumber, cilantro, and chopped peanuts. Serve warm, with the lime wedges for squeezing and Sriracha for drizzling, if you want a kick. Note: The shrimp may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes