| Prep Time | 30 mins |
| Servings |
people
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Ingredients
- 1 12 oz box brown rice Pad Thai noodles
- 1 lb wild caught shrimp thawed
- 1/4 C butter
- 1 T Sesame oil
- 3 carrots chopped
- 1 shallot minced
- 5 cloves garlic minced
- 5 green onions chopped into 1-inch pieces
- 1/4 C cilantro finely chopped
- 1/2 C basil finely chopped
- 1/2 C roasted, salted peanuts finely chopped
- 1 lime cut into wedges
Sauce Ingredients
- 4 T tamari
- 2 T honey
- 2 T fish sauce
- 2 T Sambal Oelek
Ingredients
Sauce Ingredients
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Instructions
- In a large stockpot, heat water and cook noodles as directed.
- To make the sauce: mix together tamari, honey, fish sauce, brown rice vinegar and Sambal Oelek in a small jar with a lid. Close tightly and shake vigorously to blend.
- Heat wok over medium heat. Add ghee and sesame oil.
- Saute carrots and shallot until carrot is tender.
- Add garlic and shrimp and saute until shrimp is pink in color, about 4 minutes.
- Add noodles and sauce to the wok. Continue to toss until noodles absorb most of the liquid.
- Add green onions, cilantro and basil. Toss for an additional minute until liquid is fully absorbed and adheres to the noodles.
- Serve in shallow bowls and sprinkle with finely chopped, salted peanuts and lime wedges. Enjoy!