Shrimp Pad Thai


4 ounces dry rice noodles

1/2 pound uncooked shrimp, peeled and deveined

2 teaspoons olive oil

1 large onion, chopped

1 garlic clove, minced

1 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

2 to 3 teaspoons chili garlic sauce

2 tablespoons chopped peanuts

Chopped fresh parsley

Cook noodles according to directions.

In a fry pan or wok, stir-fry shrimp in oil until pink, then remove and set aside.

Add onion and garlic to the pan.

Make a well in the center of the onion mixture, then add egg.

Stir-fry for 2 to 3 minutes or until egg is completely cooked.

Add coleslaw, onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce and peanuts, then heat through.

Return shrimp to the pan and heat through.

Drain noodles, then toss with shrimp mixture.

Garnish servings with parsley. Enjoy!
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