I love Asian food but sometimes just looking at the ingredient list makes me (and my grocery budget) exhausted. I came across this recipe and decided to give it a try. I was able to find all the ingredients in my local grocery store which is a big plus. The longest part of the process was soaking the noodles which took about 20 minutes but that is the perfect time to prep your other ingredients. It came together a lot quicker than I expected. I loved the combination of noodles and shrimp with a little bite from the chili sauce and delicious bean sprouts. Honestly, it's been quite awhile since I've had Pad Thai in a restaurant so I didn't really have anything to compare it to but my husband and I both really liked it and I'll for sure make it again.
Pad Thai
Eating Well
4 ounces dried rice noodles
2 teaspoons peanut oil
3 cloves garlic, minced
1 large egg, lightly beaten
8 ounces small shrimp, peeled and deveined
2 cups mung bean sprouts
1/2 cup sliced scallion greens
3 tablespoons rice vinegar
2 1/2 tablespoons fish sauce
2 tablespoons sugar
1 teaspoon chili-garlic sauce
2 tablespoons chopped dry-roasted peanuts
2 teaspoons peanut oil
3 cloves garlic, minced
1 large egg, lightly beaten
8 ounces small shrimp, peeled and deveined
2 cups mung bean sprouts
1/2 cup sliced scallion greens
3 tablespoons rice vinegar
2 1/2 tablespoons fish sauce
2 tablespoons sugar
1 teaspoon chili-garlic sauce
2 tablespoons chopped dry-roasted peanuts
Preparation
Soak rice noodles in warm water to cover in a large bowl until they are limp and white, about 20 minutes.
Heat oil over high heat in a wok until very hot. Add the garlic and stir-fry until golden, about 10 seconds. Add the egg and cook, stirring, until scrambled, about 30 seconds. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.
Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallion greens, vinegar, fish sauce, sugar and chile-garlic sauce; toss until the shrimp are fully cooked and noodles are heated through, 1 to 2 minutes. Sprinkle with peanuts and serve immediately. Serves 3.
Soak rice noodles in warm water to cover in a large bowl until they are limp and white, about 20 minutes.
Heat oil over high heat in a wok until very hot. Add the garlic and stir-fry until golden, about 10 seconds. Add the egg and cook, stirring, until scrambled, about 30 seconds. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.
Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallion greens, vinegar, fish sauce, sugar and chile-garlic sauce; toss until the shrimp are fully cooked and noodles are heated through, 1 to 2 minutes. Sprinkle with peanuts and serve immediately. Serves 3.
*Tip- I would recommend mixing together the rice vinegar, fish sauce, sugar and chili sauce. That way when you're ready to add them in you won't be scrambling around your kitchen like a mad woman trying to get them all in at once. Not that I would ever do that.*
Posted by: Sallie
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1 comments:
Yummm! I will have to try this! And those peanut butter chocolate bars that I just caught a glimpse off beneath this post made me gain ten pounds looking at them!!
I love the new look of your site!
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