- 2 mediumcarrots
- 1 stickcelery
- 4 fl ozchicken or vegetable broth
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- ½ medium headnapa cabbage
- ¾ lbraw peeled shrimp, fresh or frozen
- 1red bell pepper
-  black pepper
-  brown sugar
-  extra virgin olive oil
-  fish sauce
-  flat rice (pad thai) noodles
-  soy sauce
- 1If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.
¾ lb raw peeled shrimp, fresh or frozen
- 2Fill a medium saucepan halfway with water and bring to a boil. Remove from heat and add rice noodles. Soak for 10 minutes or according to package directions. Then drain in a colander and rinse.
5 oz flat rice (pad thai) noodles
- 3Wash and dry the fresh produce.
2 medium carrots 1 red bell pepper 1 stick celery ½ small bunch green onions (scallions) 1 (1 inch) piece ginger root ½ medium head napa cabbage 1 lime 1 orange
- 4Peel the carrots; then using the peeler, run it along the carrot to make long, noodle-like strips. Seed and slice bell pepper into thin strips. Trim ends of celery and slice into small pieces. Transfer all to a medium bowl.
- 5Trim off and discard the ends of the green onions; cut the onions crosswise into small pieces. Add half of the onions to the bowl with the sliced vegetables (reserving the rest for garnish).
- 6Heat a large pot over medium heat.
- 7Peel and mince or grate the ginger. Peel and mince the garlic.
2 cloves garlic
- 8Once the pot is hot, add oil and swirl to coat the bottom.
1 tbsp extra virgin olive oil
- 9Add the sliced vegetables, ginger, garlic, and black pepper to the pot. Sauté until soft, 4-5 minutes.
⅛ tsp black pepper
- 10Trim off and discard the root end of the cabbage; halve the cabbage lengthwise, then thinly slice crosswise.
- 11Add the cabbage and shrimp to the pot. Cook, stirring occasionally, until cabbage softens and shrimp is cooked through, 2-3 minutes.
- 12Juice the lime into a small bowl. Add the cornstarch and whisk together.
1 tbsp cornstarch
- 13Juice the orange into the pot; add broth, sugar, soy sauce, and fish sauce. Bring to a boil over high heat, then stir in the cornstarch mixture. Reduce heat to low, add rice noodles, and simmer, stirring occasionally, until slightly thickened, 1-2 minutes.
4 fl oz (½ cup) chicken or vegetable broth 2 tbsp brown sugar 2 tbsp soy sauce 1 tbsp fish sauce
- 14Divide between bowls, garnish with remaining green onion, and enjoy!