Shrimp Pad Thai

Name: Shrimp Pad Thai
Yield: 4
Ingredients: 1/3 c rice vinegar; 4 kg uncooked thick rice noodle; 2 tsp canola oil; 1 large onion, chopped; 1 gal arlic clove, minced; 1 large egg, lightly beaten; 3 c coleslaw mix; 4 gal reen onions, thinly sliced; 3 Tbsp reduced-sodium soy sauce; 2 Tbsp fish sauce or additional reduced-sodium soy sauce; 5 tsp to chili garlic sauce; 2 Tbsp chopped salted peanut; chopped fresh cilantro leaf; 1/4 c sugar; 1/2 mg uncooked small shrimp, peeled and deveined

0 mins

Total time

4

Serving

15

Ingredients

Enable cook mode

Ingredients

¹⁄₃

crice vinegar

kguncooked thick rice noodle

tspcanola oil

large onion, chopped

galarlic clove, minced

large egg, lightly beaten

ccoleslaw mix

galreen onions, thinly sliced

Tbspreduced-sodium soy sauce

Tbspfish sauce or additional reduced-sodium soy sauce

tspto chili garlic sauce

Tbspchopped salted peanut

chopped fresh cilantro leaf

¹⁄₄

csugar

¹⁄₂

mguncooked small shrimp, peeled and deveined

Directions

Step 1

Cook noodles according to package directions., In a large nonstick skillet or wok, stir-fry shrimp in oil until shrimp turn pink; remove and set aside. Add onion and garlic to the pan. Make a well in the center of the onion mixture; add egg. Stir-fry for 2-3 minutes or until egg is completely set. , Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce and peanuts; heat through. Return shrimp to the pan and heat through. Drain noodles; toss with shrimp mixture. Garnish with cilantro.

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