Pad Thai Style Pasta

Introducing our Pad Thai Style Pasta recipe, a tasty spin on Thailand’s beloved National Dish.

The culinary journey begins by gently sautéing garlic in warm oil until its aroma begins to waft. Add the shredded cabbage, letting it soften just a touch. Then, fold in the shrimp, ensuring they're well-coated and absorbing the rich flavors.

Meanwhile, a blend of brown sugar, pineapple juice, soy sauce, lime juice, chili sauce, sriracha and a hint of crushed red pepper comes together in a separate bowl. This flavorful mixture is then poured into the pan, where it simmers, melding with the garlic, cabbage and shrimp.

Prepare the gluten-free brown rice spaghetti as directed on the package and drain well. Once ready, it joins the pan, mingling with the previously sautéed ingredients and the simmered sauce. As everything cooks together, make space in the pan to scramble the eggs, then stir them into the pasta, ensuring a thorough mix.

Now, it's time for the finishing touches. Fresh green onions, fragrant cilantro and crunchy peanuts are tossed in, enhancing the dish's vibrant color, aroma and texture. A squeeze of lime adds the final touch, infusing a burst of citrusy brightness that brings all the flavors to life.

Prep Time:  10 minutes   |    Cook Time:  20 minutes   |    Total Time:  30 minutes   |    Servings:  6

Ingredients:

• 4 cloves garlic, minced
• 1 tablespoon  Carlini  Vegetable Oil
• 2 cups shredded cabbage
• 12 ounces  Sea Queen  Medium Easy Peel Raw Shrimp, thawed, peeled
• 1 tablespoon plus 1 teaspoon  Baker’s Corner  Brown Sugar
• 2 teaspoons  Lunch Buddies  Fruit Bowl Pineapple Tidbits in Juice, juice only
• 1 tablespoon plus 2½ teaspoons  Fusia  Reduced Sodium Soy Sauce
• 1 tablespoon lime juice
• 1 tablespoon  Burman’s  Chili Sauce
• 1 teaspoon sriracha sauce
• ½ teaspoon  Stonemill  Crushed Red Pepper
• 8 ounces  liveGfree  Gluten Free Brown Rice Spaghetti
• 2  Goldhen  Large Eggs, beaten
• 3 green onions, sliced
• ¼ cup cilantro, chopped
• 2 tablespoons  Southern Grove  Dry Roasted Unsalted Peanuts
• 1 lime, cut into wedges

Directions:                                   

1. In a large sauté pan over medium-high heat, sauté garlic in oil until fragrant. Add cabbage and cook until slightly wilted. Add shrimp and cook until just pink.
2. In a medium bowl, combine the brown sugar, pineapple juice, soy sauce, lime juice, chili sauce, sriracha and crushed red pepper. Add to pan, simmer for 5 minutes.
3. Cook pasta according to package instructions. Drain well. Add to sauté pan, coating noodles with sauce. Push ingredients to one side of pan. Add eggs to empty part, continue cooking until eggs are scrambled. Stir to combine with the pasta.
4. Toss in green onions, cilantro and peanuts. Serve with lime wedges.

Recipe Courtesy of Chef Stacey, ALDI Test Kitchen