Pad Thai:
1/4 red onion, sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1 tablespoon olive oil
1 teaspoon minced ginger
1 teaspoon minced garlic
3/4 pound shrimp, cooked and deveined
1/4 cup cilantro
1 carrot, peeled and sliced
1 package rice noodles, cooked according to directions
2 tablespoons roasted & salted peanuts, chopped
Sauce:
6 tablespoons soy sauce
1 tablespoon fish sauce
juice of 1/2 lime
1 tablespoon brown sugar
1 teaspoon sriracha sauce
Mix together in a small bowl.
Heat oil in a skillet on medium heat. Add garlic and ginger and cook for 2 minutes. Add carrots, red and green bell pepper and red onion. Cook until vegetables are tender. Add sauce and cooked shrimp. Cook for two more minutes. Serve over cooked rice noodles. Garnish with roasted peanuts, cilantro and lime juice.
1/4 red onion, sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1 tablespoon olive oil
1 teaspoon minced ginger
1 teaspoon minced garlic
3/4 pound shrimp, cooked and deveined
1/4 cup cilantro
1 carrot, peeled and sliced
1 package rice noodles, cooked according to directions
2 tablespoons roasted & salted peanuts, chopped
Sauce:
6 tablespoons soy sauce
1 tablespoon fish sauce
juice of 1/2 lime
1 tablespoon brown sugar
1 teaspoon sriracha sauce
Mix together in a small bowl.
Heat oil in a skillet on medium heat. Add garlic and ginger and cook for 2 minutes. Add carrots, red and green bell pepper and red onion. Cook until vegetables are tender. Add sauce and cooked shrimp. Cook for two more minutes. Serve over cooked rice noodles. Garnish with roasted peanuts, cilantro and lime juice.
