Shrimp Pad Thai Recipe

By Gibby

This is my version of Thai Pad. Can substitute bonless skinless Chicken thighs

Ingredients

• 8 ounces uncooked thick rice noodles
• 1 pound uncooked medium shrimp, peeled and deveined
• 2 garlic cloves, minced
• 1 tsp minced fresh ginger
• 2 tablespoons canola oil
• 2 tbsp of hosin sauce
• 2 tsp sesame oil
• 1/4 cup chicken broth
• 1 tbsp rice wine vinegar
• 2 tsp corn starch
• 1 tbsp reduced-sodium soy sauce
• 3 tablespoons brown sugar
• 5 dried hot red chili peppers broken
• 1/4 cup chopped dry roasted peanuts
• Fresh cilantro leaves
• 1 medium lime, cut into wedges
• 1 tsp Chinese chili paste

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

Cook noodles according to package directions.

Mix seasonings and liquid in bowl

Meanwhile, stir-fry shrimp and garlic in oil in a large nonstick skillet or wok until shrimp turn pink; remove and keep warm.

Add the liquid mixture to pan and heat through. Return shrimp mixture to the pan. cook until heated through. Drain noodles; toss with shrimp mixture. Let stand for 5 minutes to marry flavors.

Sprinkle with peanuts and cilantro. Serve with lime and Sriracha if desired.
Yield: 4 servings.