Pad Thai with Shrimp
Yield: 6 Servings
Ingredients:
|
|
| 8 | ounces rice stick noodles |
| 1/3 | cup lime juice |
| 1/3 | cup water |
| 3 | tablespoons fish sauce |
| 1 | tablespoon rice vinegar |
| 3 | tablespoons sugar |
| 1/2 | teaspoon cayenne |
| 2 | teaspoons roasted peanut oil |
| 2 | cloves garlic, finely minced |
| 1 | shallot, finely minced |
| 1/2 | pound peeled and deveined shrimp, cut into small pieces |
| 2 | eggs, lightly beaten |
| 1/4 | cup roasted, unsalted peanuts, roughly chopped |
| 4 | cups bean sprouts |
| 1 | cup thinly sliced scallions, about two small bunches |
| 1 | loosely packed cilantro leaves |
 |
Cover
noodles with boiling water. Soak 20 minutes or until soft but not fully
"cooked". Drain and set aside. |
|
In
a small non-reactive bowl whisk together lime juice, water, fish sauce,
rice vinegar, sugar, cayenne, and oil. Set aside. |
|
Add
oil, garlic, shallots and shrimp to 12-inch, non-stick skillet. Turn heat
to medium high and cook until shrimp is mostly pink about 3 to 4 minutes.
Add eggs, stir and scramble until just moist. |
|
Add
noodles, fish sauce mixture, peanuts, sprouts and scallions. Using a pair
of tongs or 2 large spoons, toss until noodles are evenly coated. |
|
Add
the cilantro. Cook tossing constantly until noodles are tender and sauce
has thickened slightly, about 3 to 4 minutes more. Serve immediately. |