Shrimp & Veggie Pad Thai

Authentic Pad Thai is made with rice noodles (use the 1/8” wide variety) that are available in the Asian food section of most super markets.  If you can’t find them, use angel hair pasta or linguine.

Sauce:
2-3 T Fish sauce
¼ C Lime juice (fresh squeezed is best!)
2-3 T Brown sugar
2 T Oyster sauce
¼ tsp Asian chili sauce (or 1-2 chopped red chilies)
¼ C Chicken stock

In a small bowl, combine ingredients.  Set aside.


Pad Thai:
1 package (7-8 oz) rice noodles or 8 oz angel hair pasta
1-2 T.  Vegetable Oil
1 head Bok Choy- roughly chopped
2 carrots – cut to matchstick size
½ - 1 red pepper – cut to matchstick size
2 garlic cloves- finely chopped
8 oz. medium shrimp- shelled, de-veined, then cut lengthwise in half
2-3 large eggs- lightly beaten
6 oz. (2c) bean sprouts- rinsed & drained
1/3 c. unsalted roasted peanuts- coarsely chopped
3 green onions- thinly sliced
½ c. loosely packed fresh cilantro leaves
lime wedges

Directions:
1. In a large bowl, soak rice stick noodles in enough hot water to cover for 20 minutes.  Drain.  With kitchen shears, cut noodles into 4” lenths.  If using angel hair pasta, break in half, cook as label directs, drain and rinse with cold water.
2. Assemble all remaining ingredients and place next to stove
3. In large skillet or wok, heat 1 T. oil over high heat until hot.  Cool bok choy, stirring, 2 min.  Add 2nd T. oil if using.  Add carrots, & red pepper, cook, stirring, 1 min.  Add shrimp & garlic, cook, stirring, 1 min.  Add eggs and cook, stirring, until just set- about 20 seconds.  Add drained noodles and cook, stirring, 2 min. Add fish-sauce mixture, peanuts, half of bean sprouts and half of green onions; cook, stirring 1 min.
4. Transfer Pad Thai to warm platter or serving bowl.  Top w. remaining green onions & bean sprouts, peanuts and cilantro.  Serve with lime wedges.

Recipe from April Murphy