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)
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.
Copyright 2015 Mary Lou Rosien.
Photo copyright 2015 Mary Lou Rosien. All rights reserved.
About the Author
Mary Lou Rosien is a Catholic wife, mom to seven, educator, writer, and speaker. She is the author of several books including Three Things Divorced Catholics need to Know and The Joy-Filled Broken Heart. She is known for her love of all things cooking and baking, especially “Friday cookies.” Visit her at CatholicFamilyBootCamp.com.