Pad Thai
It’s tough to find good Pad Thai in our area, so why not make your own? This recipe features rice noodles, shrimp and a spicy Thai sauce.
Ingredients
- 6 to 8 oz. rice noodles or spaghetti
- 1/3 cup lime juice
- 1/3 cup water
- 3 Tbsp. packed brown sugar
- 5 Tbsp. soy sauce
- 1 Tbsp. rice vinegar
- 1/2 tsp. red pepper flakes
- 3 Tbsp. vegetable oil
- 3 cloves garlic, minced
- 1 medium shallot, minced
- 2 eggs, beaten
- 2 cups fresh bean sprouts
- 2 cups shredded cabbage
- 1/3 cup chopped green onions
- 12 oz. cooked shrimp
- 1/4 cup finely chopped peanuts
- 1/4 cup chopped cilantro
Instructions
- Cook pasta according to package directions.
- Meanwhile, in combine lime juice, water, brown sugar, soy sauce, vinegar, red pepper and 1 tablespoon oil until well mixed; set aside.
- In a large skillet, heat remaining 2 tablespoons oil over medium heat. Cook garlic and shallot in oil about 30 seconds, stirring constantly, until starting to brown. Add eggs and cook about 2 minutes, stirring gently and constantly, until scrambled but still moist.
- Stir in noodles and lime juice mixture. Increase heat to high and cook about 1 minute, until sauce begins to thicken. Add sprouts, cabbage and green onions. Cook 2 to 3 minutes, until vegetables start to soften. Add shrimp and cook just until heated through. Place on serving platter. Sprinkle with peanuts and cilantro.
