Shrimp Pad Thai for Two Recipe

Shrimp Pad Thai for Two Recipe photo by Taste of Home

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You can make this yummy Thai classic in no time. Find fish sauce and chili garlic sauce in the Asian foods aisle of your grocery store. —Elise Ray, Shawnee, Kansas

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Shrimp Pad Thai for Two Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

Ingredients

2 ounces uncooked thick rice noodles
1/4 pound uncooked small shrimp, peeled and deveined
1 teaspoon canola oil
1 medium onion, chopped
1 garlic clove, minced
1 egg, beaten
1-1/2 cups coleslaw mix
2 green onions, thinly sliced
3 tablespoons rice vinegar
2 tablespoons sugar
4-1/2 teaspoons reduced-sodium soy sauce
1 tablespoon fish or additional reduced-sodium soy sauce
1 to 2 teaspoons chili garlic sauce
1 tablespoon chopped salted peanuts
Chopped fresh cilantro leaves

Directions

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; heat through. Drain noodles; toss with shrimp mixture. Garnish with cilantro. Yield: 2 servings.

Nutritional Facts 1-1/4 cups equals 341 calories, 8 g fat (1 g saturated fat), 175 mg cholesterol, 668 mg sodium, 49 g carbohydrate, 4 g fiber, 18 g protein.

Originally published as Shrimp Pad Thai for Two in Taste of Home August/September 2010