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Shrimp Pad Thai

Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
6  People


Recipe makes 6 Servings

8 Oz rice noodles
1 Lb uncooked large shrimp, peeled and deveined
3 limes
3/4 cup(s) green onions, chopped
1/2 cup(s) H-E-B Snax Dry Roasted Unsalted Peanuts, coarsely chopped, divided
2 H-E-B Peeled Garlic, minced
1/4 cup(s) H-E-B Vegetable Oil
1 H-E-B Cage-Free Large Brown Egg, slightly beaten
2 Tbsp fish sauce
1/2 Tsp Hill Country Fare Chili Powder
2 cup(s) Green Valley Mung Bean Sprouts
1/2 cup(s) cilantro leaves
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Place noodles in a large bowl; add room temperature water to cover noodles. Soak 30 minutes. Drain thoroughly.
Cut shrimp in 1/2 inch pieces and set aside.
Squeeze lime for 2 tablespoons juice; cut 1 lime into wedges.
Chop green onions and chop peanuts coarsely or place in a plastic bag and pound with hammer or mallet until coarsely chopped. Mince garlic.
Heat a large wok or deep, large skillet; add oil.
Add garlic; cook and stir 30 seconds. Add egg; stir quickly to scramble with garlic. Add drained noodles; cook 3-4 minutes, stirring constantly.
Add fish sauce, lime juice, chile powder and shrimp. Cook 3-5 minutes or until noodles are tender.
Add green onions and bean sprouts. Continue to stir and cook 3-5 minutes or until shrimp are cooked.
Remove from skillet to a large platter.
Sprinkle with peanuts and cilantro and serve with lime wedges.



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