Prep Time: 15 minutes

Cook Time: 15 minutes

Serving: 4 people

A Word From The Cook

“Easy Peasy”

Ingredients

PEANUT SAUCE

• 1/4 Cup Chicken Broth (low sodium)
• 2 Tbsp Rice Vinegar
• 1/4 Cup Crunchy Peanut Butter
• 1/8 Cup Soy Sauce
• 2 Tbsp Lime Juice
• 1 Tbsp Fish Sauce
• 1/4 Cup Honey
• 2 Tbsp Sriracha Sauce

PAD THAI

• 1/2 lb Shrimp (i use 1/2 lb. per person)
• 2 Tbsp Soy Sauce
• 1/2 package Wide Rice Noodles
• 6 Green Onions (sliced white and light green parts and separate the dark green parts for garnish)
• 3Cloves Garlic (minced)
• 1 Tbsp Ginger (chopped / minced)
• 6 Tbsp Vegetable Oil (seems like a lot, but necessary to keep the noodles moist)
• 1 Egg (lightly beaten)
• 1/2 Red Pepper (sliced into thin match stick pieces)
• 1/2 Green Pepper (sliced into thin match stick pieces)
• 1 Cup Bean Sprouts (optional)
• 1/2 Cup Peanuts (for garnish)
• 1 Lime (cut into wedges for garnish)

Instructions

PEANUT SAUCE:

1. Combine al the ingredients in a bowl, whisk and set aside .

PAD THAI:

1. In a bowl, combine the deveined shrimp and 2 tbsp of soy sauce and set aside.
2. Place the noodles in a large bowl and cover with boiling water.  Let soak for 10 minutes, then drain.
3. In a large skillet (or wok) sauté the garlic, ginger and peppers in oil for about 2 minutes.
4. Add the green onions and shrimp and sauté for 5-6 minutes until shrimp turn pink and are cooked through.
5. Add the egg to the centre of the wok (push the rest to the edges) and stir in quickly.
6. Add the noodles and toss to mix and coat.
7. Add the Peanut Sauce and mix in to coat – cooking for another 2 mintues.
8. If necessary you can add additional chicken stock to moisten the dish.
9. Serve on a large platter with dark green onion parts and peanuts on top; and lime wedges as garnish.