Shrimp Pad Tai
This was done quickly and the smell drove Steve nuts because I’m having this for my lunches 🙂
- 4 oz rice noodles
- ½ lb uncooked, small shrimp (peeled and deveined), defrosted
- 2 tsp vegetable oil
- 1 large onion, thinly sliced
- 1 garlic cloves, minced
- 1 egg, lightly beaten
- 3 cups coleslaw mix (I supplemented with extra shredded carrot)
- 1/3 cup rice vinegar
- 1 Tbs sugar
- 3 Tbs soy sauce, low sodium
- 2 Tbs fish or oyster sauce, or just add more soy
- 2 Tbs chili garlic sauce (or less if it’s too spicy)
- cashews or peanuts as garnish
Here’s the breakdown of directions so they are simple and easy to follow.
- Cook noodles according to the directions. Combine sauce ingredients (vinegar, sugar, soy, fish sauce and chili garlic).
- Heat oil and cook shrimp until pink. Remove and set aside.
- Add onion and garlic. Cook 1 minute. Make a well in the mixture and add egg. Cook 2-3 minutes, or until egg is completely set.
- Add coleslaw mix and sauce. Cook to wilt. Return shrimp and cook 1-2 minutes more to heat through. Drain noodles and serve mixture over. Top with nuts.
We had some left over cooked chicken breast from Sunday night dinner, so I added that too 🙂
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