Worth the effort: Simplified Pad Thai Shrimp
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
Simplified Pad Thai Shrimp
- 8 ounces thick rice stick noodles (see tips below)
- 1/4 cup freshly squeezed lime juice
- 1/3 cup water
- 3 tablespoons fish sauce
- 1 tablespoon unseasoned rice vinegar
- 3 tablespoons brown sugar
- 4 tablespoons vegetable or canola oil, divided
- 3/4 pound medium (40/50) shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 large eggs, beaten lightly
- 6 tablespoons chopped unsalted roasted peanuts
- 3 cups bean sprouts, well rinsed
- 5 whole scallions (green onions), sliced thinly
- 1 medium lime, cut into wedges
- 1/2 cup chopped fresh cilantro
- Cover noodles with hot tap water (not boiling) in a large bowl and soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain noodles and set aside.
- While noodles soak, stir lime juice, water, fish sauce, rice vinegar, brown sugar, and 2 Tablespoons of oil together and set aside. Prep and measure out the rest of the ingredients while noodles are soaking.
- Pat shrimp dry with paper towels. Heat 1 more Tablespoon of oil in 12-inch nonstick skillet over high heat until just smoking. Add shrimp, spread into single layer, and cook without stirring for 1 minute. Stir shrimp and continue to cook until spotty brown and just pink around the edges, about 30 seconds. Transfer shrimp to its own bowl, cover, and set aside.
- Add remaining Tablespoon of oil and garlic to skillet and return to medium heat until fragrant, about 30 seconds. Add eggs and 1/4 teaspoon salt and cook, stirring vigorously until eggs are scrambled, about 20 seconds.
- Stir soaked noodles into eggs. Add fish sauce mixture, increase heat to high, and cook, tossing constantly, until noodles are evenly coated. Add 1/4 cup of peanuts, bean sprouts, all but 1/4 cup of scallions and cooked shrimp. Continue to cook, tossing constantly, until noodles are tender, about 2 minutes (if not yet tender, add 2 Tablespoons water to skillet and continue to cook until tender).
- Transfer noodles to serving platter and sprinkle with remaining scallions and peanuts. Serve, passing lime wedges and chopped cilantro.
- Be sure to use the wide, fettuccine-style rice noodles.
- For spicy noodles, add a pinch of cayenne to the finished dish or serve with tabasco.
SOURCE: RecipeGirl.com (Adapted slightly from The Best 30 Minute Recipe)