Shrimp Pad Thai With jasmine rice
Swapping out traditional rice noodles for jasmine rice gives this dish an aromatic, quick-cooking solution for your own spin on a classic.
Ingredients
- 1 cup jasmine rice, uncooked (or one boil-in-bag)
- 3 tablespoons light brown sugar
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon chili garlic sauce
- 2 tablespoons canola oil, divided
- 1 egg, lightly beaten
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon minced garlic
- 3 green onions, thinly sliced
- 1 cup bean sprouts
- ¼ cup fresh cilantro leaves, chopped
- 2 tablespoons dry roasted peanuts, chopped
- 4 lime wedges
Directions
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Prepare rice according to package directions. Set aside.
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In small bowl, combine brown sugar, fish sauce, lime juice, soy sauce and chili garlic sauce. Set aside.
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In large wok or skillet over high heat, heat ½ tablespoon oil and quickly scramble egg. Remove from pan and reserve.
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Add remaining oil to wok or skillet over high heat. Add shrimp and garlic; stir fry 5 minutes or until shrimp are cooked.
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Add reserved sauce and rice; stir fry 2 minutes. Add green onions and reserved egg; toss to combine.
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Divide completed meal between four bowls. Top each with bean sprouts, cilantro and peanuts. Serve with lime wedges.
