Directions
- 1Mince garlic and place half in a ramekin; reserve the other half.
- 2Thinly slice green onions on a bias and add them to the ramekin with the garlic.
- 3Peel and thinly slice a small piece of ginger, then mince it and add it to the ramekin with the garlic and green onions.
- 4Remove the tails from the shrimp and cut them in half.
- 5In a bowl, combine ¼ cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, and the reserved minced garlic.
- 6In a pan over relatively high heat, add olive oil to the ramekin with the GG&S (ginger, garlic, and scallions), then add the shrimp.
- 7Once the shrimp is barely pink, remove it from the pan and set aside.
- 8Add a tablespoon or two of olive oil to the pan, followed by the cut vegetables.
- 9Cook vegetables for a minute or two, then transfer to a sheet tray to rest.
- 10Add a couple tablespoons of olive oil to the pan, then add the soaked pad thai rice noodles.
- 11Stir-fry for 15-20 seconds.
- 12Add the sauce, then add the shrimp and vegetables.
- 13Toss to combine and serve.
Ingredients
- 0.25 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 0.5 ramekin garlic
- 1 ramekin green onion
- 1 small piece ginger
- 1 ramekin shrimp
- 1 ramekin bok choy
- 1 ramekin red pepper
- 2 tablespoons olive oil
- 1 ramekin pad thai rice noodles
Equipment
knifecutting boardramekinsmall bowlmeasuring cuppanchopsticks
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