Easy Pad Thai
Easy Pad Thai
10 minutes
15 minutes
Seafood
Ingredients
- Kosher salt
- 8 oz. wide rice noodles
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 1 tablespoon Fustini's Ginger & Honey balsamic
- 1 tablespoon soy sauce
- 1/4 teaspoon cayenne pepper
- 2 tablespoons Fustini's Ginger Crush olive oil
- 1 bell pepper, thinly sliced
- 1/2 onion, sliced
- 2 garlic cloves, minced
- 2 eggs, lightly whisked
- 1 lb. shrimp, peeled and deveined
- freshly ground black pepper
- 2 green onions, thinly sliced
- 1/4 cup roasted cashews, chopped
Directions
- In a large pot of salted boiling water, cook noodles until al dente. Drain.
- In a small bowl, whisk together lime juice, brown sugar, fish sauce, soy sauce, and cayenne pepper. Set aside.
- In a large nonstick pan over medium-high heat, heat oil. Add bell pepper, onion and cook until tender, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add the shrimp and season with salt and pepper. Cook until pink, about 2 minutes per side.
- Push the shrimp and vegetables to one side of the pan and pour in the egg. Scramble until just set then mix with the shrimp mixture. Add the cooked noodles and toss until combined. Pour in the lime juice mixture and toss until the noodles are coated. Garnish with green onions and roasted peanuts before serving.
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