Shrimp Pad Thai with Brown Rice

I love Pad Thai and took a craving for some the other day. I looked through the cupboard but couldn’t find any rice noodles. I assessed the ingredients on hand and came up with a new dish. After trying it the family all agreed we should definitely make it again. Try it yourself and see what you think.

                                            

Ingredients for brown rice:

1 cup brown rice

2 ½ cups water

1 teaspoon salt

In medium pot combine rice, water, and salt then bring to a boil. Stir once, lower temperature to simmer and cover. Continue cooking for 40 minutes or until liquid is absorbed. If you prefer, use rice noodles instead of brown rice. Set aside.

Shrimp and vegetable ingredients:

3 cups precooked shrimp pealed with tails removed

1 tablespoon coconut oil

1 cup chopped celery with leaves

 ½ cup chopped red or yellow sweet peppers

1 can drained sliced water chestnuts

 ½ cup Soy Vay Veri Veri Teriyaki Sauce or more to taste

2 tablespoons soy sauce

1 cup frozen peas

½ cup chopped cucumbers

½ cup peanut butter or chopped peanuts

3 cup chopped lettuce

While rice cooks, thaw shrimp in colander placed in large bowl. Allow shrimp to stand in cold water until thawed.

In a large skillet sauté celery and red peppers in the coconut oil for about five minutes.

Add (drained) water chestnuts and cook for five minutes more. Add drained shrimp, soy sauce, Teriyaki sauce, and peanut butter. Allow to simmer for a few minutes more then add frozen peas. When peas are thawed and warm add the lettuce and cover. Turn off skillet and let set for few minutes more. Serve over brown rice or rice noodles prepared according to package directions. This should serve six. Enjoy!