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Pad
Thai with Shrimp
Yield:
6 Servings
Ingredients:
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| 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 |
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Cover
noodles with boiling water. Soak 20 minutes or until
soft but not fully "cooked". Drain and set
aside.
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|
In
a small non-reactive bowl whisk together lime juice,
water, fish sauce, rice vinegar, sugar, cayenne, and
oil. Set aside.
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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.
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Add
noodles, fish sauce mixture, peanuts, sprouts and scallions.
Using a pair of tongs or 2 large spoons, toss until
noodles are evenly coated.
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Add
the cilantro. Cook tossing constantly until noodles
are tender and sauce has thickened slightly, about 3
to 4 minutes more. Serve immediately.
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