Shrimp Pad Thai
(from fearama’s recipe box)
Prep time: 30 minutes
Cook time: 10 minutes
Serves 2 people
Ingredients
- 4/3 cups water
- 1/2 package (6 to 8 oz) linguine-style stir-fry rice noodles (rice stick noodles)*
- 1/6 cup fresh lime juice
- 1/6 cup water
- 1 tablespoons packed brown sugar
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon rice vinegar or white vinegar
- 1/4 teaspoon ground red pepper (cayenne)
- 1 tablespoons canola or olive oil
- 1 cloves garlic, finely chopped
- 1/8 cup onion
- 1 eggs, beaten
- 4 oz frozen cooked peeled deveined medium shrimp, thawed
- 2 tablespoons finely chopped dry-roasted peanuts
- 1 cups fresh bean sprouts
- 1 medium green onions, thinly sliced
- 2 tablespoons firmly packed cilantro leaves
Directions
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In 3-quart saucepan, heat 4 cups water to boiling. Remove from heat; add noodles (push noodles into water with back of spoon to cover completely with water if necessary).
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Soak noodles 3 to 5 minutes or until noodles are soft but firm.
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Drain noodles; rinse with cold water.
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Meanwhile, in small bowl, stir lime juice, 1/3 cup water, the brown sugar, soy sauce, vinegar, red pepper and 1 tablespoon of the oil until well mixed; set aside.
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In nonstick wok or 12-inch nonstick skillet, heat remaining 2 tablespoons vegetable oil over medium heat.
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Cook garlic and shallot in oil about 30 seconds, stirring constantly, until starting to brown.
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Add eggs. Cook about 2 minutes, stirring gently and constantly, until scrambled but still moist.
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Stir in noodles and lime juice mixture. Increase heat to high. Cook about 1 minute, tossing constantly with 2 wooden spoons, until sauce begins to thicken.
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Add remaining ingredients except cilantro. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until noodles are tender. Place on serving platter.
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Sprinkle with cilantro.
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Garnish with additional chopped dry-roasted peanuts and green onions if desired.