Shrimp Pad Thai

1/3 cup honey

2 tablespoons rice vinegar

1/2 teaspoon red pepper flakes, or to taste

1/4 cup chopped scallions

1 garlic clove, minced

2 eggs

1 small head Napa cabbage, shredded (about 4 cups)*I didn't use

1 cup mung bean sprouts *I used canned

1/2 pound peeled shrimp, pressed tofu or a combination

1/2 cup roasted peanuts, chopped

1/4 cup chopped fresh cilantro
2 tbsp. sesame oil *I added this

2 limes, quartered

Directions

Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add cabbage and bean sprouts and continue to cook until cabbage begins to wilt, then add shrimp or tofu (or both).

When shrimp begin to turn pink and tofu begins to brown, add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well. When noodles are warmed through, serve, sprinkling each dish with peanuts and garnishing with cilantro and lime wedges.  I added a bit of sesame oil to finish off the dish.


Enjoy!