Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Pad Thai Noodles
Serving Amount
Ingredients
4 servings of your choice of noodle substitute
yellow onion, finely diced
4 garlic cloves, minced
2 eggs
1 lb. shrimp (or chicken and tofu)
2 Tbsp. olive oil
salt and pepper to taste
4 Tbsp. fish sauce
3 Tbsp. rice vinegar (traditional Pad Thai sauce has tamarind paste, but you can substitute with a mix of vinegar and brown sugar like in this recipe)
3 Tbsp. brown sugar
1 Tbsp. soy sauce
1 tsp. sriracha
Green onions, chopped
Chopped peanuts
Lime wedge
Bean sprouts
Instructions
Step 1
Mix sauce ingredients together and set aside.
Step 2
Lightly whisk eggs in a bowl with a fork.
Step 3
Heat oil in a large pan over medium-high heat.
Step 4
Cook garlic and onion in oil until softened.
Step 5
Add shrimp for about 1-2 minute on each side.
Step 6
Push everything to the side of the pan and add eggs, scrambling them in pan.
Step 7
Toss ingredients and noodles with sauce and top with garnish
