Easy Easy Pad Thai
Skip the delivery fees and enjoy a takeout staple right at home. Made with noodles, red peppers, peanuts and Gorton’s Double Crunch Shrimp, this dinner is easier, cheaper and tastier than takeout.
Ingredients
Gorton's seafood
For the Pad Thai:
1 bag Gorton’s Double Crunch Shrimp
8 oz rice noodles
2 eggs, lightly beaten
1 red bell pepper, thinly sliced
1 red jalapeño or Fresno chili, thinly sliced (optional for heat)
2 tbsp chopped cilantro
1/4 cup chopped peanuts
2 green onions, sliced
For the sauce:
3 tbsp soy sauce
1 tbsp fish sauce
1 tbsp brown sugar
1 tbsp lime juice
1 tsp rice vinegar
1 tsp sesame oil
For serving:
Additional cilantro
Lime wedges
Extra chopped peanuts
Preparation
Step 1
Prepare Gorton’s Double Crunch Shrimp according to package instructions until hot and crispy.
Step 2
Cook rice noodles according to package instructions. Drain and set aside.
Step 3
Make the sauce: In a small bowl, whisk together soy sauce, fish sauce, brown sugar, lime juice, rice vinegar, and sesame oil.
Step 4
In a large skillet over medium heat, scramble eggs until just set. Add sliced red pepper and jalapeño and sauté for 2–3 minutes until slightly softened.
Step 5
Add cooked noodles and sauce to the skillet. Toss until noodles are evenly coated and heated through.
Step 6
Transfer noodles to a serving platter. Top with crispy Double Crunch Shrimp, chopped peanuts, green onions, and cilantro. Serve immediately with lime wedges.
Featured product
Gorton's Double Crunch Shrimp
