2 medium carrots, sliced into medallions on a mandolin
3 scallions sliced
1 pound pad Thai style rice vermicelli noodles
Fresh parsley for garnish
1. Cook the noodles according to package instructions.
2. Whisk the cornstarch and water together until its viscous. It should be the
consistency of a watered down pancake batter. Add more cornstarch or water
3. Heat a large Dutch oven over medium high heat with vegetable oil until it
reaches 350 degrees.
4. Dip the shrimp into the cornstarch mixture and place into the oil to fry. They
will fry for about 3-4 minutes until golden and crispy. Remove to a plate
lined with paper towel to drain. Sprinkle with salt and pepper.
5. Heat a large wok over high heat with avocado oil. Add the garlic and
continue to stir as it sautes.
6. Once it starts to get a little golden in color add the soy sauce, honey, brown
sugar, sesame oil, hoisin sauce, and ginger and mix to combine in the pan.
Bring the mixture to a boil so it can reduce and form a thick glaze like sauce.
7. Toss the shrimp into the sauce and coat evenly. Then remove to a plate
leaving the residual sauce behind.
8. Add the water chestnuts, snow peas, carrots, scallions, and rice noodles and
toss in the renaming sauce. It helps to use special wok spoons otherwise
tongs are fine.
9. Plate the noodles with the shrimp on top and a garnish of parsley and enjoy!