Gluten-Free Pad Thai With Shrimp
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Serves: 6
 
A gluten-free Pad Thai dish that you can enjoy right in the comfort of your own home.
Ingredients
  • 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
  • Lime Wedges
  • Sriracha Sauce
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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