Shrimp Pad Thai

 Ingredients:

4 ounces uncooked thick rice noodles

1/2 pound uncooked shrimp (41-50 per pound), peeled and deveined

2 teaspoons canola oil

1 large red onion, chopped

1 garlic clove, minced

2 large egg, lightly beaten

3 cups coleslaw mix

4 green onions, thinly sliced

1/3 cup rice vinegar

1/4 cup sugar

3 tablespoons reduced-sodium soy sauce

2 tablespoons fish sauce or additional reduced-sodium soy sauce

1 teaspoons chili garlic sauce

2 tablespoons chopped salted peanuts

Directions:

Cook noodles according to package directions.

In a large nonstick skillet 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. Return shrimp to the pan and heat through. Drain noodles; toss with shrimp mixture.