Ingredients
- 1 tablespoon sesame oil
- 4 baby Bok choy chopped (separate white and green pieces)
- 1 large carrot peeled and sliced very thin
- 2 cloves garlic minced or crushed
- 1 tablespoon fresh ginger minced
- 4 cups vegetable or chicken broth
- 2 cups water
- 2 tablespoons gluten-free soy sauce or tamari or substitute regular soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 4 ounces pad Thai rice noodles (1/2 package)
- 1 pound small raw shrimp/prawn peeled (51-60/pound)
- 1 bunch green onions sliced
Instructions
- Heat sesame oil in a Dutch oven over medium-high heat. Add white pieces of Bok choy and carrots, sauté for 5 minutes. Add garlic and ginger, and sauté one minute longer.
- Add broth, water, soy sauce, and fish sauce. Bring to a boil.
- Add uncooked noodles, and cook 2 minutes, separating noodles as they cook. Stir in shrimp/prawn, green onions, and green pieces of Bok choy. Cook 2-3 minutes longer.
- Turn off heat, stir in rice vinegar, and serve immediately.
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