- 1 (8 ounce) package dried wide rice noodles
- 1/4 cup fish sauce
- 1/4 cup honey
- 3 tablespoons soy sauce
- 1 lime, juiced
- 2 tablespoons rice vinegar
- 2 tablespoons chili garlic sauce
- 1 tablespoon ketchup
- 1 tablespoon chili oil
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 4 eggs
- 2 tablespoons vegetable oil
- 20 extra large shrimp, peeled and deveined
- salt and ground black pepper to taste
- 1 cup thinly sliced onion
- 1 cup thinly sliced celery
- 2 cups napa cabbage, sliced into 2-inch strips
- 1/2 cup chicken stock
- 1 cup chopped fresh cilantro (optional)
- 1/2 cup chopped peanuts (optional)
- 1 hot red chile pepper, sliced (optional)
- Bring a large pot of water to a boil over high heat. Turn off heat and drop in rice noodles. Allow them to soften, about 10 minutes. Drain noodles in a colander and set aside.
- Whisk together fish sauce, honey, soy sauce, lime juice, rice vinegar, chili garlic sauce, ketchup, chili oil, sesame oil, and garlic in a bowl.
- Heat a nonstick skillet over medium heat and scramble eggs. Remove and set aside.
- Heat vegetable oil in a large skillet over medium heat. Cook and stir shrimp until pink but not opaque, 3 to 4 minutes (they will finish cooking when returned to the skillet). Season shrimp with salt and ground black pepper and set aside.
- Cook and stir onions and celery in the skillet just until tender, about 2 minutes.
- Stir cabbage and drained rice noodles into the skillet and continue cooking until cabbage is tender, about 2 minutes. Pour in chicken stock as needed to keep noodles from getting dry.
- Stir scrambled eggs, shrimp, salt, and ground black pepper into noodle mixture and gently toss to coat.
- Pour sauce over the noodles and toss gently to combine. Continue cooking until shrimp are fully cooked, 2 to 5 minutes.
- Remove from heat and toss cilantro, peanuts, and red chiles into noodles.
03/26/2018
recipepes.com
My Husband's Pad Thai Noodles, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
