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     Title: Shrimp Pad Thai
Categories: Pasta, Seafood, Vegetables, Nuts, Chilies
     Yield: 4 servings

     4 oz Uncooked thick rice noodles
   1/2 lb Uncooked (U50) shrimp;
          - peeled, deveined
     2 ts Oil
     1 lg Onion; chopped
     1 cl Garlic; minced
     1 lg Egg; lightly beaten
     3 c  Coleslaw mix
     4    Green onions; thin sliced
   1/3 c  Rice vinegar
   1/4 c  Sugar
     3 tb Soy sauce
     2 tb Fish sauce
     3 ts Chile-garlic sauce
     2 tb Salted peanuts; chopped
          Fresh cilantro; chopped

 Cook noodles according to package directions.

 In a large nonstick skillet or wok, stir-fry shrimp in
 oil until shrimp turn pink; remove and set aside. Add
 onion and garlic to the pan. Make a well in the center
 of the onion mixture; add egg. Stir-fry for 2-3 minutes
 or until egg is completely set.

 Add the coleslaw mix, green onions, vinegar, sugar, soy
 sauce, fish sauce, chili garlic sauce and peanuts; heat
 through. Return shrimp to the pan and heat through.
 Drain noodles; toss with shrimp mixture. Garnish with
 cilantro.

 Recipe by Elise Ray, Shawnee, Kansas

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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