Pad Thai is so good! It is a stir-fried rice noodle dish commonly served in Thailand as part of the country’s cuisine. It is typically made with rice noodles and veggies along with either chicken, beef or shrimp. I made today’s quick stir fry with shrimp in about 20 minutes – so it’s perfect for either a quick lunch or dinner…
Shrimp Pad Thai
extra virgin olive oil
1 lb peeled & deveined shrimp
salt & fresh ground pepper
1/2 cup each chopped red onion, green pepper, broccoli, yellow squash & asparagus
1/2 cup snow peas
1/2 cup chopped lettuce (any kind)
1 pkg KAME Stir-Fry Thai Rice Noodles
1 pkg Saffron Road Pad Thai Simmer Sauce
chopped peanuts (optional)
In a large skillet, heat a little extra virgin olive oil on medium-high heat. Add the chopped vegetables, snow peas and chopped lettuce to the skillet and sauté 8-10 minutes, seasoning with salt & fresh ground pepper. Meanwhile, in a second skillet, heat a little extra virgin olive oil on medium-high. Add the shrimp, seasoning with salt & fresh ground pepper. Sauté a few minutes until opaque then transfer to a bowl. Add the rice noodles to the shrimp liquid in the skillet and cook 2-4 minutes. Add the Pad Thai Simmer Sauce to the veggies and stir to combine. Add the rice noodles to the veggies and toss; remove from heat. Stir in the shrimp and serve with chopped peanuts on top. Delicious!
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