Ingredients
The following ingredients have 4 Servings
- 1 1/2 pounds jumbo shrimp (peeled and de-veined)
- 1 box The Good Table® Thai Peanut sauce and coating
- 8 ounces Pad Thai Rice Noodles (prepared according to package directions)
- 8 ounces Thai Peanut Sauce (make your own, or purchase a pre-made sauce)
- 1/2 cup carrot matchsticks
- 2 eggs
- 1 tsp olive oil
- 1 Tbs minced garlic
- Lime wedges
- Cilantro
- Crushed peanuts
Instruction
- Preheat oven to 400 degrees.
- Get two shallow containers, and put the sauce from The Good Table® Thai Peanut in one container and the peanut mixture in the other.
- Dip shrimp in sauce first, then coat in peanut mixture.
- Place on a baking sheet. I put a cooling rack inside mine, this lifts the shrimp off the bottom of the sheet and keeps the bottoms from getting soggy. It helps to keep them crispy.
- Bake for 15 minutes at 400 degrees F.
- While baking the shrimp, prepare pad thai noodles according to package direction.
- In a saute pan or wok, heat oil and saute garlic for one minute over medium-high heat.
- Crack eggs into pan with garlic, and scramble them.
- Put cooked noodles, carrot matchsticks, and Thai Peanut Sauce in pan, and give it a quick saute, stirring to evenly coat noodles with sauce.
- Serve with noodles, top with shrimp, and garnish with lime, crushed peanuts, and fresh chopped cilantro.