SHRIMP PAD THAI

By Deee

Ingredients

• 4 OZ RICE NOODLES
• 1/2 LB SHRIMP
• 2 TSP CANOLA OIL
• 1 LARGE ONION CHOPPED
• 1 GARLIC CLOVE MINCED
• 1 LARGE EGG
• 3 CUPS COLESLAW MIX
• 1/3 CUP RICE VINEGAR
• 1/4 SUGAR
• 3 TBLS SOY SAUCE
• 2 TBLS FISH SAUCE
• 2 TSP CHILI GARLIC SAUCE
• CHOPPED PEANUTS

Preparation

Step 1

COOK NOODLES. MEANWHILE, IN A LARGE NONSTICK SKILLET OR WOK, STIR FRY SHRIMP UNTIL SHRIMP IS PINK: REMOVE AND SET ASIDE. ADD ONION AND GARLIC TO THE PAN. MAK A WELL IN THE CENTER OF THE ONION MIXTURE; ADD EGG. STIR FRY UNTIL EGG IS COMPLETELY SET, 2 TO 3 MIN. ADD THE COLESLAW, VINEGAR, SUGAR, SOY SAUCE, FISH SAUCE AND CHILI GARLIC SAUCE. HEAT THROUGH. ADD NOODLES AND SHRIMP AND SERVE. ADD CHOPPED PEANUTS IF DESIRED.