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Shrimp Paid Thai

Lunch Dinner

COLORFUL SHRIMP PAD THAI

INGREDIENTS

  • 6 ounces uncooked thick rice noodles
  • 1/4 cup rice vinegar
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons Sugar In The Raw® sugar
  • 2 tablespoons fish sauce or additional reduced-sodium soy sauce
  • 1 tablespoon lime juice
  • 2 teaspoons Thai chili sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon crushed red pepper flakes

STIR FRY

  • 1 1/2 pounds uncooked medium shrimp, peeled and deveined
  • 3 teaspoons sesame oil, divided
  • 3 cups fresh snow peas
  • 2 medium carrots, grated
  • 2 garlic cloves, minced
  • 2 Eggland’s Best Eggs (large), lightly beaten
  • 2 cups bean sprouts
  • 2 green onions, chopped
  • 1/4 cup minced fresh cilantro
  • 1/4 cup unsalted dry-roasted peanuts, chopped

INSTRUCTIONS

  • Cook noodles according to package directions.
  • Meanwhile, in a small bowl, combine the vinegar, soy sauce, sugar, fish sauce, lime juice, chili sauce, oil and pepper flakes until blended; set aside.
  • In a large nonstick skillet or wok, stir-fry shrimp in 2 teaspoons oil until shrimp turn pink; remove and keep warm.
  • Stir-fry snow peas and carrots in remaining oil for 1-2 minutes.
  • Add garlic, cook 1 minute longer or until vegetables are crisp-tender.
  • Add eggs; cook and stir until set.
  • Drain noodles; add to vegetable mixture.
  • Stir vinegar mixture and add to the skillet.
  • Bring to a boil.
  • Add shrimp, bean sprouts and green onions; heat through.
  • Sprinkle with cilantro and peanuts.
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