Colorful Shrimp Pad Thai Recipe
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Servings: 6 servings.
6 ounces uncooked thick rice noodles 1/4 cup rice vinegar 3 tablespoons reduced-sodium soy sauce 2 tablespoons sugar 2 tablespoons fish sauce or additional reduced-sodium soy sauce 1 tablespoon lime juice 2 teaspoons Thai chili sauce 1 teaspoon sesame oil 1/4 teaspoon crushed red pepper flakes STIR-FRY: 1-1/2 pounds uncooked medium shrimp, peeled and deveined 3 teaspoons sesame oil, divided 2 cups fresh snow peas 2 medium carrots, grated 2 garlic cloves, minced 2 large eggs, lightly beaten 2 cups bean sprouts 2 green onions, chopped 1/4 cup minced fresh cilantro 1/4 cup unsalted dry roasted peanuts, chopped
