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Title: Shrimp Pad Thai
Categories: Pasta, Seafood, Vegetables, Nuts, Chilies
Yield: 4 servings

4 oz Uncooked thick rice noodles
1/2 lb Uncooked (U50) shrimp;
- peeled, deveined
2 ts Oil
1 lg Onion; chopped
1 cl Garlic; minced
1 lg Egg, lightly beaten
3 c Coleslaw mix
4 Green onions; thin sliced
1/3 c Rice vinegar
1/4 c Sugar
3 tb Soy sauce
2 tb Fish sauce
3 ts Chile-garlic sauce
2 tb Chopped salted peanuts
Chopped fresh cilantro
- leaves

Cook noodles according to package directions.

In a large nonstick skillet or wok, stir-fry shrimp in
oil until shrimp turn pink; remove and set aside. Add
onion and garlic to the pan. Make a well in the center
of the onion mixture; add egg. Stir-fry for 2-3 minutes
or until egg is completely set.

Add the coleslaw mix, green onions, vinegar, sugar, soy
sauce, fish sauce, chili garlic sauce and peanuts; heat
through. Return shrimp to the pan and heat through.
Drain noodles; toss with shrimp mixture. Garnish with
cilantro.

Elise Ray, Shawnee, Kansas

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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