Always on hand frozen shrimp and bagged veggies cook up quickly for this lightened-up Pad Thai inspired dish. Serve as is or over rice or noodles for an exotic weeknight meal.
¼ cup Thai sweet chili sauce
2 Tablespoons soy sauce
2 Tablespoons brown sugar
1 Tablespoon fish sauce
1 Tablespoon tomato paste
1 Tablespoon lime juice
2 teaspoons sambal oelek (hot chili sauce)
2 teaspoons minced garlic
1 1/2 teaspoons tamarind paste, optional
1 Tablespoon peanut oil, divided
2 eggs, whisked
1 pound (20) large shrimp, peeled and deveined, defrosted if frozen
3 cups sliced onion
2 large red peppers, thinly sliced
1 14 ounce bag cole slaw mix (or substitute 3 cups shredded cabbage and 3 cups shredded carrot)
1/2 cup chopped salted peanuts
1/2 cup sliced scallions
1/4 cup minced cilantro
Lime wedges, for garnish
Cooked rice or noodles, for serving
- Whisk together all Pad Thai sauce ingredients and reserve (can be made up to 3 days ahead and stored in the refrigerator).
- Heat 1 teaspoon peanut oil on medium heat in a large non-stick skillet or wok. Cook egg in one thin layer, swirling to cover pan, remove to plate and thinly slice.
- Add 1 teaspoon sesame oil to pan, increase heat to high, and cook shrimp for 3-4 minutes per side or until lightly browned and cooked through. Remove to a plate.
- Add remaining 1 teaspoon peanut oil, onions and peppers to pan and cook for 5-10 minutes or until onions soften and peppers are crisp-tender. Add cole slaw mix and cooked shrimp to pan, pour Pad Thai sauce over all and toss to combine and heat through.
- Remove from heat and toss in egg, scallions and cilantro.
- Serve topped with peanuts and garnished with a lime wedge.
If you can’t find tamarind paste at your local market, you can skip it or substitute 1 teaspoon baby food prunes mixed with 1/2 teaspoon lime juice for the same tangy taste.
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