Quick and Easy Pad Thai with Texas on the Plate

Purchase Quick and Easy Pad Thai with Texas on the Plate

Quick and Easy Pad Thai with Texas on the Plate
Lemon Grass Pesto :
1 lb. A Taste of Thai Rice Noodles
2 Tablespoons canola oil
2 eggs, beaten
1 lb. medium raw shrimp, peeled and deveined
Additional 2 tablespoons canola oil
6 green onions, chopped, including green tops
2/3 cup chopped honey-roasted peanuts
2/3 cup Texas on the Plate Lavaca Bay Lemon Grass Pesto
2 cups bean sprouts
Minced cilantro and lime wedges as garnish


Pour rice noodles into a large bowl. Cover with very hot water; stir noodles to separate. Set aside to soften for 25-30 minutes. Drain noodles and set aside. In a wok or heavy 12-inch, deep-sided skillet, heat two tablespoons of canola oil over high heat. Add the beaten egg and scramble lightly for about 20 seconds. Add the shrimp and stir-fry until cooked through. Add additional canola oil. Add drained rice noodles and stir-fry for about 6 minutes, until noodles are firm but tender. Add green onions, peanut and Lemon Grass pesto. Stir-fry for 1 minute. Stir in bean sprouts and toss to blend well. Serve hot, garnished with cilantro and lime wedges. Serves 4 to 6.

Purchase Quick and Easy Pad Thai with Texas on the Plate

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