Something New: Pad Thai with Shrimp

Last week, a friend asked if I could post more vegetarian recipes on here. While Chase and I are not vegetarians, we do occasionally make recipes that are veg-friendly and optionally meat-free. Granted, this recipe is pescetarian, not strictly vegetarian. However, it's perfectly delicious without the shrimp, or you can add your favorite meat substitute (thick sliced portabella mushrooms would be fabulous in this).

It's been two or three weeks since Chase and I cooked this Pad Thai recipe, which came from my Betty Crocker Cookbook, of all places. We've been cooking so often, though, that I've had to delay posting recipes until I get up recipes that Chase and I made even longer ago. In any case, this friend's request told me it was the perfect time to post this recipe.

While this is a wok recipe, it's also skillet-friendly (although I'm going to keep pushing woks until everyone is as in love with theirs as I am with mine.) And there's plenty of protein in this recipe to make it quite filling.

Happy cooking!

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Pad Thai with Shrimp

Ingredients

1 package (8 oz) thin or medium egg noodles

1 package (12 oz) frozen cooked deveined medium shrimp, thawed

⅓ cup fresh lime juice

¼ cup water

3 Tbsp brown sugar

6 Tbsp soy sauce

1 Tbsp rice vinegar

½ tsp cayenne pepper

3 Tbsp peanut or vegetable oil

2-3 garlic cloves, finely chopped

¼ cup finely chopped onion

2 eggs, beaten

½ cup peanuts, crushed

½ cup chopped green onions

¼ cup shredded carrot

¼ cup shredded cabbage (optional)

Directions

1. Cook noodles according to package directions. Undercook the noodles by 2-3 minutes, as they will be cooked further later.

2. Meanwhile in a small bowl, combine lime juice, water, brown sugar, soy sauce, rice vinegar, red pepper and 1 Tbsp of the oil.

3. In a wok or large skillet, heat remaining 2 Tbsp of oil over medium heat. Add the garlic and onion and cook until slightly browned.

4. Add eggs and cook for about 2 minutes, until scrambled but still moist.

5. Stir in drained noodles and lime juice mixture. Cook for about 1-2 minutes, constantly stirring, until the sauce starts to thicken.

6. Add shrimp, half of the crushed peanuts, and half of the green onions. Stir until shrimp have heated through.

7. Serve garnished with shredded carrots and cabbage, and the remaining peanuts and green onion.