Friday, July 2, 2010

Pad Thai with Shrimp

4 c. water
6-8 ounces linguine-style stir-fry noodles (rice stick noodles)
1/3 c lime juice
1/3 c water
3 tbls. brown sugar
3 tbls. fish sauce or soy sauce
3 tbls. soy sauce
1 tbls. rice vinegar or white vinegar
3/4 tsp. cayenne
3 tbls. vegetable oil
3 cloves garlic, chopped
1 med. shallot, finely chopped, or 1/4 c finely chopped onion
2 eggs, beaten
12 oz. cooked peeled, deveined shrimp
1/4 c chopped dry-roasted peanuts
3 c fresh bean sprouts
4 medium green onions, thinly sliced
1/4 c packed cilantro leaves

  1. In a 3-qt. saucepan, heat 4 cups water to boiling. Remove from heat; add noodles (push them into the water if necessary. Soak for about 3-5 minutes or until soft, but firm. Drain, rinse with cold water.
  2. Mix lime juice, 1/3 c water, brown sugar, fish sauce, soy sauce, vinegar, red pepper, and 1 tbls. oil. Set aside.
  3. In wok or skillet, heat remaining oil. Cook garlic and shallot (onion) about 30 seconds, stirring constantly. Add eggs. Cook about 2 minutes, stirring gently and constantly, until scrambled but still moist.
  4. Stir in noodles and lime juice mixture. Increase heat to high. Cook about one minute, tossing constantly with 2 wooden spoons until sauce begins to thicken. Add remaining ingredients except cilantro. Cook 2-3 minutes, tossing with 2 wooden spoons until noodles are tender. Place on serving platter. Sprinkle with cilantro. Garnish with additional peanuts and green onions if desired.
NOTES: I bought the fish sauce because we were feeling adventurous, but I'm not sure it was necessary. On it's own, it's not so nice, but it really was good in this recipe. I'm not sure what I'll do with the rest of the bottle. Alas.

I used more green onions instead of the shallots.

I didn't use all the sauce. It seemed like a lot, and we weren't sure everyone would like it at that point.

Everyone liked this recipe. The rice noodles, in particular, were good. It would also be good with chicken.

Served 5
Source: Betty Crocker

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