My Husband's Pad Thai Noodles

Ingredients

• Servings: 6
• 1 (8 ounce) package dried wide rice noodles
• 1/4 cup fish sauce
• 1/4 cup honey
• 3 tablespoons soy sauce
• 1 lime, juiced
• 2 tablespoons rice vinegar
• 2 tablespoons chili garlic sauce
• 1 tablespoon ketchup
• 1 tablespoon chili oil
• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 4 eggs
• 2 tablespoons vegetable oil
• 20 extra large shrimp, peeled and deveined
• salt and ground black pepper to taste
• 1 cup thinly sliced onion
• 1 cup thinly sliced celery
• 2 cups napa cabbage, sliced into 2 inch strips
• 1/2 cup chicken stock
• 1 cup chopped fresh cilantro (optional)
• 1/2 cup chopped peanuts (optional)
• 1 hot red chile pepper, sliced (optional)

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 50 mins


• bring a large pot of water to a boil over high heat. turn off heat and drop in rice noodles. allow them to soften, about 10 minutes. drain noodles in a colander and set aside.
• whisk together fish sauce, honey, soy sauce, lime juice, rice vinegar, chili garlic sauce, ketchup, chili oil, sesame oil, and garlic in a bowl.
• heat a nonstick skillet over medium heat and scramble eggs. remove and set aside.
• heat vegetable oil in a large skillet over medium heat. cook and stir shrimp until pink but not opaque, 3 to 4 minutes (they will finish cooking when returned to the skillet). season shrimp with salt and ground black pepper and set aside.
• cook and stir onions and celery in the skillet just until tender, about 2 minutes.
• stir cabbage and drained rice noodles into the skillet and continue cooking until cabbage is tender, about 2 minutes. pour in chicken stock as needed to keep noodles from getting dry.
• stir scrambled eggs, shrimp, salt, and ground black pepper into noodle mixture and gently toss to coat.
• pour sauce over the noodles and toss gently to combine. continue cooking until shrimp are fully cooked, 2 to 5 minutes.
• remove from heat and toss cilantro, peanuts, and red chiles into noodles.