Shrimp Pad Thai

When friends talk about and post videos of a certain food, you want it. Today it was SHRIMP then Pad Thai. So this was dinner tonight. I've had microwave pad thai before and didn't like it, but this homemade version was SOOO GOOD. It's basically stir fried shrimp and noodles cooked in a garlicky spicy and sweet sauce. I am happy to say that my two little ones, Mr. and I LOVED it, my oldest doesn't like shrimp and said she didn't like the noodles. She's missing out. This recipe is a keeper.

Shrimp Pad Thai {Gluten Free and Diabetic Friendly}

adapted from EatingWell

4 ounces dried rice noodles

2 teaspoons canola oil

3 cloves garlic, minced

1 large egg, lightly beaten

8 ounces small shrimp, peeled and deveined (I cut mine in half)

2 cups mung bean sprouts

1/2 cup sliced green onions

3 tablespoons rice vinegar

2 1/2 tablespoons fish sauce

2 tablespoons sugar (I used 2 Truvia packets)

1 teaspoon chili-garlic sauce (I used 1/4 tsp Sambal Oelek)

2 tablespoons chopped dry roasted unsalted peanuts

Soak rice noodles in warm water to cover in a large bowl until they are limp and white, about 20 minutes. (I went ahead and cooked mine in boiling water for about 4 minutes, drained and rinsed)
Heat oil over high heat in a wok until very hot. Add the garlic and stir-fry until golden, about 10 seconds. Add the egg and cook, stirring, until scrambled, about 30 seconds. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.

Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallion greens, vinegar, fish sauce, sugar and chile-garlic sauce; toss until the shrimp are fully cooked and noodles are heated through, 1 to 2 minutes. Sprinkle with peanuts and serve immediately.

3 servings, about 1 1/3 cups each. For nutrition info see their site.

enjoy,