Shrimp Pad Thai
By carol gorman
You can make this yummy Thai classic in no time. Find fish sauce and chili garlic sauce in the Asian foods aisle of your grocery store.
- 30 mins
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Ingredients
- 4 ounces uncooked thick rice noodles
- 1/2 pound uncooked small shrimp, peeled and deveined
- 2 teaspoons canola oil
- 1 large onion, chopped
- 1 garlic clove, minced
- 1 large egg, lightly beaten
- 3 cups coleslaw mix
- 4 green onions, thinly sliced
- 1/3 cup rice vinegar
- 1/4 cup sugar
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons fish sauce or additional reduced-sodium soy sauce
- 2 to 3 teaspoons chili garlic sauce
- 2 tablespoons chopped salted peanuts
- Chopped fresh cilantro leaves
- Cook noodles according to package directions.
- Return shrimp to the pan and heat through. Drain noodles; toss with shrimp mixture. Garnish with cilantro.
Preparation
Step 1
You can make this yummy Thai classic in no time. Find fish sauce and chili garlic sauce in the Asian foods aisle of your grocery store.