Fustini's Oils and Vinegars
Shrimp Pad Thai

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Shrimp Pad Thai

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Shrimp Pad Thai


Submitted by Chef Mike Kenat, Guest Chef

Ingredients

  • 10 ounces of rice noodles, cooked
  • 12 ounces shrimp, shells removed
  • 2 tablespoons Fustini's Ginger Crush olive oil
  • 1 cup mushrooms, sliced
  • 1/4 cup red onion, sliced
  • 1/2 cup carrots, julienne
  • 2 garlic cloves, minced
  • 2 tablespoons Fustini's Ginger and Honey balsamic
  • 1 tablespoon soy sauce
  • 1/4 cup Fustini's Sesame oil
  • 1 tablespoon peanut butter
  • 1 tablespoon ginger, minced
  • ¼ cup chicken stock
  • 1 teaspoon chili sauce
  • salt and pepper to taste
  • 4 green onions, sliced for garnish
  • 1 teaspoon red chili flakes for garnish

Directions

Step 1. 

In a large skillet, begin to sauté shrimp in olive oil until cooked thoroughly.  Remove from pan and reserve.  Add Sesame oil and mushrooms, sauté 4 minutes until starting to brown.  Add in onion, carrots, garlic and cook until hot and mixed well.  Deglaze pan with Ginger & Honey balsamic.  Add in peanut butter, soy sauce, ginger, stock and chili sauce.  Cook until sauce begins to thicken.  Stir in cooked noodles and season with salt and pepper.  Return shrimp to pan and mix well until heated. Serve and enjoy with a garnish of green onion and red pepper flakes.


Step 2.  Sauce

Mix all ingredients thoroughly and reserve.




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