Paul's Perfect Pad Thai (aka TRIPLE PT) - Gluten-Free

This isn't a real pic of this pad thai, but this is what it looks like when it's done

I've been wanting to share this recipe for a while, but I just had to ask my friend Paul about it first.  Paul is currently dating a very good friend of mine named Cassidy, and during this past year, we would hang out a lot and bbq/make dinner together with their little girl, Natalia.  Before I ended up moving back to Idaho Falls, Paul experimented with some random ingredients he had on hand and came up with this AMAZING pad thai!  Seriously, it's so good...my Mom tried to follow a pad thai recipe from an authentic Thai cookbook, and it still wasn't as good as this.  So, if you like Thai food, you will LOVE this!:

**Gluten-Free Recipe!

Portions: 5

Ingredients:

2 tbsp sesame oil

2 tbsp olive oil

1 lb shrimp
2 cups button mushrooms
3 cups bite-size broccoli pieces

handful of bean sprouts

1/2 tbsp garlic
1/2 tbsp ginger

1/2 bottle tiger sauce (can get at Safeway)
 2 tbsp soy sauce
 1 cup chopped dry roasted peanuts

1 pint heavy whipping cream

 2 diced tomatoes
 1/2 cup cilantro (leaves only)

 3 chopped basil leaves

salt and pepper to taste
 3/4 package rice noodles

handful of green onions to garnish

Directions:

Add the sesame and olive oil to the pan until hot.  Sautee the shrimp, mushrooms, broccoli, bean sprouts, garlic, and ginger over medium heat until the broccoli is soft.  Add the soy sauce and tiger sauce to the pan and turn up the heat to medium-high.  Add the peanuts.  Wait until the sauce reduces.  Add the whipping cream and reduce again until thick.  Add the tomatoes, cilantro, basil and salt and pepper to taste.

While the whipping cream is reducing, boil some water and cook the rice noodles in a separate pot. Toss the cooked rice noodles in the sauce until soft. Dish it out into a nice serving dish and add chopped green onions for garnish. Enjoy!