I've been experimenting with recipes new to my palate. Pad Thai is a refreshing, light meal, and is equally delicious with shrimp or chicken. When we're at the coast, it seems foolish not to take advantage of the local shrimp.
We enjoy the bright flavors, and ease of preparation this dish offers. It doesn't hurt that a moderate serving is also calorie friendly.
You can see in the pictures that I've used a recipe straight from my computer. There are step by step tutorial pictures which make the recipes no-fail. This is from one of my favorite food sites, http://www.thehungrymouse.com.
Have all your ingredients ready before beginning. The recipe goes together quickly. Enjoy!
Shrimp Pad Thai
Yield: makes 4 servings
Prep Time: 20 mins
Cooking Time: 10 mins
12oz (350g) flat rice noodles
4 tbsp vegetable oil
2 tbsp chopped cilantro
1 small hot red chile, seeded and finely chopped
9oz (250g) large shrimp, peeled and deveined
4 shallots, finely chopped
4 large eggs, beaten
1 tbsp sugar
2 tbsp oyster sauce
1 tbsp Thai fish sauce
2 tbsp fresh lime juice
9oz (250g) bean sprouts
4 scallions, white and green parts, sliced
1 cup unsalted roasted peanuts
1 lime cut into 4 wedges, to serve
1. Soak the noodles in a bowl of hot water to cover for about 15 minutes, or until soft. Drain.
2. Meanwhile, heat a wok or large frying pan over high heat. Add 2 tbsp of the oil, then the cilantro and chile. Immediately add the shrimp and stir-fry until the shrimp look opaque around the edges, about 1 minute. Transfer to a plate.
3. Add the remaining oil to the wok. Add the shallots and stir-fry for 1 minute. Add the eggs and sugar and cook, stirring, for 1 minute, until the eggs are scrambled.
4. Stir in the oyster sauce, fish sauce, and lime juice. Add the noodles, bean sprouts, and shrimp. Stir-fry for 2 minutes. Add the scallions and ½ cup of the peanuts, and stir-fry for 1 minute. Sprinkle with the remaining peanuts and garnish with lime wedges to serve.