Shrimp Pad Thai

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In­gre­di­ents Peanut Sauce

• 1/4 cup (60 ml) chicken broth or water

• 3 tbsp (45 ml) rice vine­gar • 3 tbsp (45 ml) crunchy peanut but­ter

• 2 tbsp sugar

• 2 tbsp (30 ml) lime juice

• 1 tbsp (15 ml) fish sauce

Pad Thai

• 1/2 lb (225 g) raw medium shrimp, peeled and halved length­wise

• 2 tbsp (30 ml) soy sauce • 1/2 lb (225 g) wide rice noo­dles • 6 green onions, thinly sliced (white and green parts sep­a­rated)

• 4 cloves gar­lic, finely chopped • 1 tbsp finely chopped fresh ginger

• 1 tsp (5 ml) sam­bal oelek

• 2 tbsp (30 ml) veg­etable oil • 1 egg, lightly beaten

• 3 cups (225 g) bean sprouts • Un­salted peanuts, toasted and chopped (op­tional)

• Lime wedges (op­tional)


1. In a bowl, com­bine all sauce

in­gre­di­ents. Set aside.

2. In an­other bowl, com­bine the shrimp with the soy sauce. Re­frig­er­ate.

3. Place the noo­dles in a large bowl of boil­ing water. Let soak for about 10 min­utes; the noo­dles should be very al dente. Rinse and drain. Set aside.

4. In a wok or large skil­let over medium-high heat, soften the gar­lic, ginger and the white parts of the onions with the sam­bal oelek and the oil.

5. Add the peanut sauce, egg, shrimp mix­ture and noo­dles. Cook for 3 min­utes, stir­ring un­til the shrimp are cooked through and the sauce coats the noo­dles. Ad­just the sea­son­ing and add chicken broth, if needed. Sprin­kle with bean sprouts, the green parts of the onions and peanuts. Serve with lime wedges, if de­sired.

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