order online
weekly specials
For the Love of Cooking
|Recipes and Resources for Making Great Food
Advanced Search
My Recipe Box
May We Recommend
No Bake Andes Peppermint Crunch Cheesecake
My Recipes
My Shopping List
+ Add to Shopping List
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
My Recipe Box
Recipes
Shopping List
Shrimp Pad Thai
Serves 4
Add to My Recipes +
Add to My Menu +
Print 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).
Similar Recipes :
©2024 Knowlan's Super Markets Inc. Website By: DW Green Co. All rights reserved.
What's Trending
Be In The Know!
Sign up for our email list and receive weekly deals, special offers,
event information and much more!
Please enter a valid email address.