Meatless Friday: Pad Thai with Shrimp

Mary Lou Rosien's recipe for Pad Thai with Shrimp feeds a crowd. You won't believe how easy it is to make this takeout favorite at home.

Pad Thai with Shrimp

1 pkg. (16oz) wide rice noodles- soak with hot tap water for 25 minutes
1 small red onion, chopped
1 pkg. (16 oz) peeled, deveined, tail off shrimp
1 cup fresh asparagus chopped to 1-inch pieces (can substitute another crisp veggie)
1 cup sliced mushrooms (optional)
1 egg
I can drained bean sprouts
2 packages of Pad Thai stir fry sauce or you could use peanut sauce
1/4 chopped peanuts

Fry onion, veggies, and shrimp in a large fry pan or work.
Make a space in the middle and put in an egg. Let cook before you stir it into rest of veggie/shrimp mixture.
Add drained noodles and mix well. Add bean sprouts.
Add Pad Thai sauce.
Garnish with Peanuts and serve immediately. (Noodles get sticky and sauce absorbs if the dish sits awhile.)

*Tip- If using frozen shrimp, drain well before adding noodles and sauce.