Shrimp Pad Thai For Two

• 2 ounces uncooked thick rice noodles
• 1/4 pound uncooked small shrimp, peeled and deveined
• 1 teaspoon canola oil
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 egg, beaten
• 1-1/2 cups coleslaw mix
• 2 green onions, thinly sliced
• 3 tablespoons rice vinegar
• 2 tablespoons sugar
• 4-1/2 teaspoons reduced-sodium soy sauce
• 1 tablespoon fish sauce or additional reduced-sodium soy sauce
• 1 to 2 teaspoons chili garlic sauce
• 1 tablespoon chopped salted peanuts
• Chopped fresh cilantro leaves

1. Cook noodles according to package directions.
2. In a
3. or wok, stir-fry shrimp in oil until shrimp turn pink; remove and set aside. Add onion and garlic to the pan. Make a well in the center of the onion mixture; add egg. Stir-fry for 2-3 minutes or until egg is completely set. Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce and peanuts; heat through.
4. Return shrimp to the pan; heat through. Drain noodles; toss with shrimp mixture. Garnish with cilantro.

rice noodles, shrimp, canola oil, onion, garlic, egg, coleslaw mix, green onions, rice vinegar, sugar, soy sauce, fish sauce, garlic sauce, peanuts, fresh cilantro

Taken from www.tasteofhome.com/recipes/shrimp-pad-thai-for-two/ (may not work)