Shrimp Pad Thai

Ingredients

• 1/2 cup cashews
• 1/2 pgk rice noodles
• 1/4 cup Just Egg
• 4 garlic cloves, minced
• 1 TBSP fresh ginger, minced
• 1 lb shrimp, peeled, deveined, tail off
• 1 1/2 cups broccoli, florets only
• 4 green onions, 1/2” lengths
• 1 cup bean sprouts
• 1/2 cup cilantro, chopped

Sauce

• 5 TBSP fish sauce
• 2 TBSP soy sauce
• 2 TBSP lime juice
• 1 TBSP creamy peanut butter
• 3 TBSP sugar
• 1/2 tsp crushed red pepper flakes

Directions

1. In small bowl, whisk together sauce ingredients.
2. Prepare all remaining ingredients
3. In large skillet over high heat, add 1 TBSP oil. Once you see smoke, add cashews
4. Fry until turn brown, place on plate with paper towels to absorb extra oil. Set aside. Leave oil in skillet
5. In large pot, bring water to a boil
6. Add rice noodles, cook 2 mins. Remove from heat, drain and set aside
7. In small skillet, cook Just Egg until scrambled
8. In large skillet, over med-high heat; add garlic, ginger and shrimp. Cook until shrimp just starts turning pink
9. Add broccoli and cook 3-4 mins. Stirring constantly
10. Push all ingredients in skillet to one side
11. Add Just Egg to large skillet, slowly combine with other ingredients
12. Add noodles and sauce, stir to combine throughly. Cook 3 mins or until noodles fully cooked
13. Add bean sprouts and green onions. Stir to combine
14. Remove from heat
15. Top with Cashews and Cilantro

Yum

Notes:

This recipe goes really quick from step 8 on, make sure all ingredients are measured, chopped, minced, etc and ready to be dumped in the skillet quickly.

Spinach can be added to most any skillet meal. Throw a couple handfuls in about 2-3 mins before the meal is done and stir until wilted.