Pad Thai Noodles

A large number of oriental dishes do not have mammal products making it a good alternative for Alpha-gal sufferers. Plus we just love it.

Servings: 4     Prep time: 40 min     Cooking time: 20 min
    Ready to eat in: 1 hr
Utensils: Wok or large skillet, 2 mixing bowls

Pad Thai Noodles
12 oz pkg rice noodles - immerse in water for 30 min.
1½ lb shrimp - peeled, tails off
3 tab olive oil or coconut oil for sautéing
3 eggs - beaten
2 stalks celery - bias cut
1 sm red pepper - cut into thin strips
1 bunch green onions - diced - reserve some of the tops for garnish
1 tsp sugar
½ tsp crushed red pepper flakes
1/3 cup Thai peanut sauce
1 tsp anchovy paste - optional
2 tsp white wine vinegar
1½ cups bean sprouts
3 tab crushed peanuts

Directions

Soak rice noodles in water for 30 min, drain. Sauté shrimp or chicken and set aside. Scramble eggs and set aside. Sauté celery, red pepper and green onions slightly to soften. Add sugar, red pepper flakes, peanut sauce, anchovy paste, vinegar and rice noodles. Toss until noodles are tender. Add bean sprouts, egg and shrimp. Toss about 3 min until warmed and coated with sauce. Serve with chopped peanuts and remaining green onions as garnish. You may need to add a little water when tossing in the noodles.

Alternative Recipe Ideas

Good with shrimp, chicken a combo of shrimp and chicken or a firm fish cut into cubes and of course tofu is a traditional oriental choice.

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This recipe brought to you by Chef Gary from Rocky Creek Valley Farm
RockyCreekValley.com