Cabbage and carrot add just the right crunch to this light pasta dish. Top with fresh herbs from your garden for a zesty garnish.

Recipe by our Farm Chef, Carly Silberman

Yield: 4 – 6 Servings

Ingredients

  • 10 oz Pad Thai Noodles
  • ¼ c and 2 Tbsp Neutral Oil, divided
  • 2 Tbsp Tamari Sauce
  • 1 Tbsp Lime Juice
  • 1 Tbsp Rice Wine Vinegar
  • 1 tsp Sugar
  • 1 tsp Ginger, grated
  • 1 tsp Chile Sauce
  • 1 c Carrots, matchstick cut
  • 1 c Cabbage, finely sliced
  • 20 Raw Shrimp, peeled and deveined 
  • 1 Garlic Clove, minced
  • 1 Egg
  • Fresh Herbs (basil, cilantro, garlic chives, etc.)
  • Salt and Pepper to Taste

Directions

  1. Fill a 5 quart pan with water and bring to a boil. Turn off heat, add pad thai noodles, and cover. After 10 minutes drain noodles and set aside.
  2. While noodles are cooking, make your pad thai sauce. Add ¼ c oil, lime juice, vinegar, sugar, ginger, and chile sauce to a half pint or pint sized mason jar if available. Shake to incorporate and set aside.
  3. Heat 1 Tbsp oil in large fry pan over medium heat. Add carrots and sauté for 3-5 minutes, stirring occasionally until brightly colored and still a bit crunchy. Set aside in bowl. Next add cabbage and sauté for 2-3 minutes, stirring often until brightly colored and still a bit crunchy. Add to bowl with carrots.
  4. Heat final 1 Tbsp oil in large fry pan over medium heat. Add shrimp and sauté for 3 minutes, flip to other side, add garlic, and sauté for 2-3 additional minutes until cooked through. Set aside.
  5. Return 5 quart pan to burner over medium heat. Add ½ pad thai sauce and stir in noodles. Scramble your egg in a separate bowl. Create a well in the center of your pan, pushing the noodles to the edges. Add the scrambled egg to the well and cook, stirring and flipping to cook through. Stir noodles into cooked egg. Add your cooked carrots, cabbage, and shrimp, and remaining sauce, and stir to combine. Portion into bowls and top with fresh herbs, salt, and pepper.