Description

Rice noodles sauteed with vegetables, ginger and spicy Pad Thai sauce. This is a very quick dish to make but make sure to soak the noodles for one hour before sauteing. You can change this up by using chicken, tofu, or beef instead of shrimp.

Ingredients

• 1  Cup(s) Rice Noodles, medium sized
1
• 1  Each Red Bell Pepper, julienned
2
• 1/2  Cup(s) Celery, sliced on bias
3
• 2  Table Spoon(s) Oil
4
• 1  Table Spoon(s) Ginger, minced
5
• 1  Cup(s) Brocolli Florets
6
• 1/2  Cup(s) Sugar Snap Peas, ends removed & strings pulled out
7
• ½ one_half Each Carrot, julienned
8
• 2  Each Eggs, whisked
9
• 6  Each Small Shrimp, butterflied
10
• 5  Fluid ounce(s) Pad Thai Sauce (See Recipe on IdealChef.com)
11
• 1/2  Cup(s) Water
12
•  As Needed Dry Roasted Peanuts, chopped
13
•  As Needed Fresh Cilantro, chopped
14

Directions

1. Soak noodles in cold water for 1 hour
2. Heat oil in a wok or pan over medium-high heat
3. Once oil is smoking hot, add ginger and celery and saute
4. Then add pepper, broccoli, sugar snap peas and carrots and saute
5. Make a center in the pan and pour eggs right in the middle
6. Let eggs scramble a bit, once eggs are set, toss around with the vegetables
7. Ladle in Pad Thai Sauce
8. Add noodles, shrimp and water
9. toss to coat then cover for 1 to 1-1/2 minutes
10. Garnish with peanuts and cilantro (optional)
11. Serve and enjoy!