Shrimp Pad Thai

  • 8 oz. wide rice noodles
  • 1/4 c. Thai chili-garlic sauce
  • 2 T. dark brown sugar
  • 3 T. fish sauce
  • 2 T. canola oil, divided
  • 1/2 red pepper, chopped
  • 1 small zucchini, chopped
  • 16 oz. shrimp, peeled and deveined
  • 2 large eggs, lightly beaten
  • 3/4 c. sliced green onions
  • 2 T. chopped honey-roasted peanuts

Place the rice noodles in a bowl. Add enough hot water to cover them and let stand for 12 minutes or until tender. Drain.

Combine the chili-garlic sauce, sugar and fish sauce in a small bowl.

Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the red pepper and zucchini; sauté for 4 minutes or until the vegetables are crisp-tender. Add the shrimp and sauté an additional 2 minutes. Remove the shrimp and vegetables from the pan and keep warm.

Add 4 teaspoons of the oil to the pan over medium-high heat. Add the eggs and cook until soft-scrambled, stirring constantly. Add the green onions and cook for a minute. Add the drained noodles, sauce, shrimp and vegetables. Toss to coat and cook until heated. Serve sprinkled with the chopped peanuts.

  • Yields: 4-6 servings
  • Preparation Time: 25 minutes
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