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Shrimp Pad Thai

After a long week of Nate being away, I thought I would attempt to make my first pad thai when he arrived home (one of his favorite dishes).  To our delight, it was a great success!  And it is gluten free!  It was awesome to enjoy a quiet evening with him and mindlessly watch game one of the NBA finals, eating delicious pad thai.  Pad Thai and NBA finals, what more could you ask for?


Shrimp Pad Thai.
adapted from Easy Pad Thai

Ingredients// pad thai.
8 oz. Thai rice noodles (fettuccine width)
3/4 lb. shrimp, peeled, deveined, cooked

2 tablespoons sesame oil
Β½ cup chopped peanuts, unsalted
2 cloves garlic, minced
1 teaspoon ground ginger
1 tablespoon soy sauce (gluten free)
2 cups bean sprouts
1 egg
1 yellow pepper, chopped
1 green pepper, chopped
1 carrot, shredded
1 cup cabbage, chopped
1 cup green onions, chopped
Β½ cup fresh basil, chopped
1 lime, sliced
Red pepper flakes, to taste
Ingredients// sauce.

2 tablespoons peanut butter
2 tablespoons soy sauce (gluten free)
3 tablespoons light brown sugar
3 tablespoons rice vinegar
ΒΌ cup chicken stock (gluten free)
2 teaspoons red pepper flakes
2 teaspoons red chili paste (gluten free)
1 teaspoon sriracha sauce
1 tablespoon lime juice

Directions.
Whisk all sauce ingredients together in a measuring cup.  Set aside.

Heat sesame oil and garlic in a large skillet on medium-high heat.  Add green and yellow peppers and cooked until they have softened a bit (about 5 minutes).  Add cabbage, bean sprouts, shredded carrot, ginger, soy sauce, and half of the chopped peanuts.  Stir together and let cook for a couple minutes.

Whisk 1 egg in a small bowl and pour over vegetable mixture.  Mix around until egg has scrambled through.  Pour Β½ of the sauce into the vegetable mixture and let simmer a few minutes. Mix in green onions and basil.  Set aside.

Meanwhile, bring a large pot of water to a boil.  Place noodles in for 4-7 minutes until done.  Drain, rinse with cold water, and place back in the pot.  Pour vegetable mixture over the noodles and stir in together.  Set noodles aside and place the skillet used for the vegetables back onto the burner.

Pour the rest of the sauce mixture into the skillet, along with the shrimp (please make sure your shrimp has already been cooked).  Let simmer for a few minutes and then pour over the noodles.  Mix well.

Serve it up, sprinkle some chopped peanuts on top, a few more red pepper flakes (if you would like a little more heat), and top the dish off with lime juice squeezed right over it!

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