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
Recommended: 77 Tropical Recipes for a Taste-cation Anytime
- 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 sauce or additional reduced-sodium soy sauce
- 1 to 2 teaspoons chili garlic sauce
- 1 tablespoon 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; heat through. Drain noodles; toss with shrimp mixture. Garnish with cilantro. Yield: 2 servings.
Originally published as Shrimp Pad Thai for Two in Taste of Home
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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