Quick & Easy Shrimp Pad Thai

By Pine Creek Resident, Angela Chmielewski, Article sponsored by GIO Modern Italian

Adrianna approved!

Ingredients:

6 ounces dry brown or white rice noodles

2 teaspoons extra virgin olive oil or canola oil

8 ounces medium or large shrimp peeled and deveined

2 cloves garlic, minced

3 large eggs

½ cup freshly grated carrots

4 large green onions, finely chopped

¼ cup peanuts, finely chopped

¼ cup fresh cilantro, chopped

Lime wedges for serving

For the Sauce:

2 tablespoons fish sauce

1 ½ tablespoons rice vinegar

1 tablespoon low-sodium soy sauce

2 tablespoons water

1 tablespoon honey plus additional 1-2 teaspoons, to taste

1-3 teaspoons chili garlic sauce, to taste

Directions:

Cook rice noodles according to package instructions. Soft but not mushy. Rinse under cool water.
In small bowl, whisk together sauce ingredients. For a sweeter Pad Thai, add additional honey (or a little brown sugar). For spicier, add additional chili sauce.
Heat oil in large non-stick skillet or wok over medium-high. Add shrimp and sauté just until shrimp begins to turn pink, about 2 minutes. Add garlic and noodles. Stir continuously to coat with the garlic, push the ingredients in the skillet over to one side.
Crack eggs into the empty side. Break apart yolk with spatula and cook for 30 seconds, until just beginning to set. Stir egg in with noodles. Stir in sauce.
Add carrots and green onions and let cook until tender, about 1 minute. Sprinkle on peanuts and cilantro. Serve immediately with lime wedges.