Shrimp Pad Thai

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Serves 4

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Ingredients:

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6 oz Rice Noodles, uncooked+ Add to Shopping List

1 lb Small Shrimp 16-20 count, uncooked, peeled, and deveined+ Add to Shopping List

2 Tbsp Canola Oil+ Add to Shopping List

1 White Onion, chopped+ Add to Shopping List

3 Cloves Garlic, minced+ Add to Shopping List

1 Large Egg, lightly beaten+ Add to Shopping List

3 Cups Coleslaw Mix+ Add to Shopping List

6 Green Onions, thinly sliced+ Add to Shopping List

1/3 Cup Rice Vinegar+ Add to Shopping List

1/4 Cup Sugar+ Add to Shopping List

5 Tbsp Reduced Sodium Soy Sauce+ Add to Shopping List

3 Tsp Chili Garlic Sauce+ Add to Shopping List

1/4 Cup Salted Peanuts, plus more for topping+ Add to Shopping List

Cilantro, chopped, for topping+ Add to Shopping List

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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Rate this Recipe

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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Shrimp Pad Thai

Serves 4

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