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Shrimp Pad Thai
Serves 4
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Ingredients:
| 6 oz Rice Noodles, uncooked |
| 1 lb Small Shrimp 16-20 count, uncooked, peeled, and deveined |
| 2 Tbsp Canola Oil |
| 1 White Onion, chopped |
| 3 Cloves Garlic, minced |
| 1 Large Egg, lightly beaten |
| 3 Cups Coleslaw Mix |
| 6 Green Onions, thinly sliced |
| 1/3 Cup Rice Vinegar |
| 1/4 Cup Sugar |
| 5 Tbsp Reduced Sodium Soy Sauce |
| 3 Tsp Chili Garlic Sauce |
| 1/4 Cup Salted Peanuts, plus more for topping |
| Cilantro, chopped, for topping |
Directions:
- Cook noodles according to package instructions.
- In a large skillet or wok, heat oil over medium heat. Add the shrimp and fry in the oil for 5-7 minutes or until slightly pink. Remove and set aside.
- Add the onion and garlic to the pan. Cook for about 2-3 minutes or until the onions start to turn translucent.
- Make a well in the center of the pan and add the egg. Cook for 2-3 minutes or until the egg is cooked through. Stir to combine.
- Add the coleslaw mix, green onion, vinegar, sugar, soy sauce, chili garlic sauce, and peanuts. Stir to combine and heat through.
- Add the shrimp back to the skillet or wok and stir to combine. Heat through.
- Drain the noodles and add to the skillet or wok. Stir to combine.
- Serve immediately. Garnish with cilantro and additional peanuts (optional).
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