"ToL" Original Recipe: Shrimp Pad Thai

Shrimp Pad Thai Recipe

Yields: 2 servings

Ingredients

• 2 tablespoons kōme shōyu (rice-based shōyu)

• 1 tablespoon organic maple syrup

• 2 tablespoons rice vinegar

• 1 tablespoon hot chili sauce

• 7 ounce gluten-free pad thai noodles

• ½ organic onion, thinly sliced

• 2 cloves organic garlic, minced

• 6–8 shishito peppers, sliced

• 1 cup organic broccoli florets

• 8–10 shrimp, peeled and deveined

• 1 cup organic bean sprouts

• 1 organic lime, washed and cut into wedges

• Black pepper, to taste

• Garlic powder, to taste

Cooking Instructions

1. Cook the gluten-free pad thai noodles according to package instructions. Drain and set aside.

2. In a small bowl, mix kōme shōyu, maple syrup, rice vinegar, and hot chili sauce. Set aside.

3. Heat a large pan over medium heat. Add shrimp and season lightly with black pepper and garlic powder. Cook 2–3 minutes per side until pink and cooked through. Remove and set aside.

4. In the same pan, sauté onion and garlic for 1–2 minutes until fragrant.

5. Add shishito peppers and broccoli. Cook 3–4 minutes until slightly tender but still crisp.

6. Return shrimp to the pan. Add cooked noodles and pour sauce over everything. Toss well to coat and cook for 2–3 minutes until heated through.

7. Stir in bean sprouts and cook 1 more minute.

8. Serve immediately with fresh lime wedges.

Cheers!

Gini x

5 April 2026