Pad Thai Shrimp Rice Noodles

By rejadez

Ingredients

• Single Serving Ingredient List:
• 3/8 C. Pad Thai Sauce (See sauce mix below)
• 4 oz. Shrimp, shelled & de-veined, marinated
• 6 oz. Rice sticks (re-hydrated) (2 C.)
• 1 oz. Red onions, sliced 1/4" (1/4 C.)
• 1 oz. Thai basil, sliced (or sweet basil)
• 3 oz. Bean sprouts, fresh (2 C.)
• 1 oz. Green onions, slant cut 2"
• 1 Tbsp. Peanut, roasted, crushed
• 1 Tbsp. Cilantro, chopped
• .6 oz. Corn oil (2 Tbsp.)
• Garnish with lime wedge

Preparation

Step 1

To make Pad Thai Sauce:

5 C. Cilantro Peanut Sauce (Starport 222), 5 C. General Kung Pao Sauce (Starport 345), 5 C.

XOX Sweet Teriyaki (Starport 217), 2-1/2 C. Fish Sauce , 7-1/2 C. Sweet & Sour Sauce (Starport 215). Mix well cover and refrigerate.



Marinate Prawns: For each pound of prawns, thoroughly mix 0.4 oz. (1Tbsp.) Marinade Seasoning

(Starport 356), 0.8 oz. (2-1/2 Tbsp.) oil and 0.8 oz. (2 Tbsp.) water. Add in prawns marinate for 15- 30 minutes.

Instructions:

Soak rice sticks in warm water about an hour until softened. Rinse and drain then add 1 Tbsp. oil to each 2 lbs. of noodles to prevent clumping. Cover and refrigerate.

See instructions above for mixing Pad Thai Sauce and marinating shrimp.

Add 2 Tbsp. oil to hot griddle or wok and sear shrimp for 1 minute, then add onions. Sauté 30 seconds, add rice sticks, then wine or broth. Cover and let rice sticks steam 1-2 minutes until noodles become translucent.

Add Pad Thai sauce, basil, and ¾ of the bean sprouts (save some for garnish) toss until steaming hot.

Add green onions (save a few pieces for garnish) toss well and remove.

Garnish with remaining green onions, bean sprouts, crushed peanuts, cilantro and a lime wedge.



Note: This recipe uses thick, (wide) rice sticks, thinner rice sticks may also be used and cooks in less time. However; different brands require different cooking times. It is best to test the cooking time for the brand you use.