Gluten Free Shrimp Pad Thai Shelley Likes

This pad thai dish is served with a side component of Peanut Satay sauce which really boosts the “peanut buttery-ness” of the dish.

Ingredients

Peanut Sauce

• 1 cup coconut milk
• 1 tablespoon curry powder
• 1/2 cup creamy peanut butter
• 3/4 cup chicken stock
• 1/4 cup brown sugar
• 2 tablespoons lime juice
• 1 teaspoon soy sauce

Paid Thai

• 2 Eggs, Beaten
• 1 to 2 pounds shrimp, peeled and deveined
• 16 ounces rice noodles
• 3 cloves garlic
• 1 can water chestnuts minced
• 5 Green Onions Diced
• 1/2 cup chopped peanutes
• 2 tbsp oil
• 2 tablespoon soy sauce
• 2 tablespoon water
• 2 tablespoon creamy peanut butter
• 2 teaspoon Asian chili paste, such as sambal oelek
• 2 tablespoon packed light brown sugar
• 2 tablespoon cider vinegar

Steps

Peanut Sauce

1. Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat.
2. Simmer for 5 minutes, stirring constantly, until smooth and thickened.
3. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.

Pad Thai

1. Bring a small pot of water to a rolling boil and cook the rice noodles for 5 minutes.
2. Combine soy sauce, water, peanut butter, chili paste, brown sugar and cider vinegar and mix well.
3. Heat wok with oil until very hot.
4. Add shrimp and vegetables and sear until done.
5. Add eggs and scramble until done.
6. Add rice noodles and sauce and saute with ingredients.
7. Serve with peanut sauce on the side for those who want it.

References:

• Rachael Ray / Food Network