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Shrimp Pad Thai with Broccoli

March 11, 2007 by angelaskitchen 3 Comments

 

My son?  My cute, adorable son who will eat pretty much anything?  Yeah, the boy that would beg for Brussels sprouts and asparagus (at the age of two – he make me look good at the grocery store.  Other moms bowed before me….  LOL!) does not like shrimp.  I mean, he really, REALLY doesn’t like shrimp.  With the burning passion of a thousand suns…  He decided that I could maybe, sometimes serve shrimp like this again sometime.  The rest of the family thought Shrimp Pad Thai with Broccoli was fabulous, so I am counting this as a win!

 

This is, of course, a completely Americanized version of pad Thai, and is a mix of a bunch of different recipes until I found the combination of flavors I was looking for.  I hope you enjoy it as much as we did.  And more than my son does.  🙂

 

Shrimp Pad Thai with Broccoli

Angela Litzinger at test.angelaskitchen.com
Print Recipe
Course dairy free, gfcf, gluten free, main, seafood
Servings 6

Ingredients
  

  • 12 ounces uncooked gluten free rice pad Thai noodles
  • 3 tablespoons dark brown sugar
  • 3 tablespoon creamy peanut butter
  • 3 tablespoons gluten free low sodium soy sauce
  • 1 1/2 tablespoons gluten free fish sauce
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon gluten free chili garlic sauce
  • 3 tablespoons oil
  • 1 pound peeled and deveined medium shrimp
  • 1 pound brocoli cut into small florets
  • 6 green onions cut into 1 1/2" pieces
  • 6 garlic cloves minced
  • 1 cup fresh bean sprouts
  • 1/4 cup chopped dry-roasted peanuts
  • 1/3 cup thinly sliced fresh basil regular or purple Thai basil

Instructions
 

  • Cook noodles according to package directions while making the rest of the recipe.
  • While water comes to a boil for the noodles, mix sugar, soy sauce, fish sauce, lime juice and chili garlic sauce in a small bowl and set aside.
  • Heat a large skillet over medium-high heat. Add oil to pan to heat, then add shrimp and broccoli. Stir-fry for about 3 minutes or until shrimp is almost done, then add onions and garlic, stir-frying for another minute or two. Add cooked noodles, stir-frying and tossing to combine. Stir in sauce; cook another minute, stirring constantly to combine.
  • To serve, top with bean sprouts, peanuts, and basil.

 

 

Filed Under: Dairy Free, GFCF, Gluten Free, Recipe, Seafood

Previous Post: « “Snowmen House of Horror”
Next Post: Menu Plan Monday? – March 14, 2007 (with grocery list) »

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Trackbacks

  1. Menu Plan Monday says:
    March 28, 2013 at 7:39 am
    [...] Wednesday:  Shrimp Pad Thai with broccoli [...]
    Reply
  2. Menu Plan: 30 Min. or Less | Gluten Free Detroit Metro says:
    September 2, 2013 at 1:34 pm
    [...] & Capers, and Swedish Meatballs.  The meals that interest us the most this week are Shrimp Pad Thai with Broccoli and Quinoa Confetti [...]
    Reply
  3. Menu Plan Monday – October 21, 2013 | Start Gluten Free says:
    October 21, 2013 at 7:24 am
    [...] Tuesday:  Supreme Pizza (from the freezer) with a mixed green salad and Dairy Free Ranch Dressing [...]
    Reply

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