A gluten-free Pad Thai dish that you can enjoy right in the comfort of your own home.
1 package (14 ounces) Tinkyada Brown Rice Pad Thai Noodles
⅓ cup fresh lime juice
⅓ cup water
3 tablespoons packed brown sugar
3 tablespoons gluten-free fish sauce
3 tablespoons gluten-free soy sauce
1 tablespoon rice vinegar or white vinegar
3 tablespoons vegetable oil
3 cloves garlic, finely chopped
8 ounces mushrooms
2 eggs, beaten
12 oz frozen peeled deveined medium shrimp, thawed (raw not cooked)
Sriracha Sauce (to taste)
¼ cup finely chopped dry-roasted peanuts
¼ cup firmly packed cilantro leaves
Bring a large pot of water to boil. Cook the noodles as directed on package. After they are done cooking, drain and rinse with cool water; set aside.
Meanwhile, in small bowl, stir lime juice, ⅓ cup water, the brown sugar, fish sauce, soy sauce, vinegar, and 1 tablespoon of the oil until well mixed; set aside.
In nonstick wok or 12-inch nonstick skillet, heat remaining 2 tablespoons vegetable oil over medium heat. Cook shrimp for approximately three minutes and remove from pan; set aside. Next cook mushrooms and then set aside.
Using the same oil, cook garlic for about 30 seconds, stirring constantly, until starting to brown. Add eggs. Cook about 2 minutes, stirring gently and constantly, until scrambled but still moist.
Stir in noodles and lime juice mixture. Increase heat to high. Cook about 1 minute, tossing constantly with 2 wooden spoons, until sauce begins to thicken. Add remaining ingredients except cilantro. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until noodles are tender.
Place on serving platter. Sprinkle with cilantro. Garnish with additional chopped dry-roasted peanuts, and lime wedges.
Recipe by The Motherload at http://momadvice.com/blog/2014/03/gluten-free-pad-thai-with-shrimp