Shrimp Pad Thai
My sister in law mentioned that her daughter Jenny made this dish for their family.
She is a college student and an aspiring baker/cook.
Everyone agreed, the dish was a big hit.
She found the recipe on Martha Stewart and I decided to give it a try.
It is an American style Pad Thai, not an authentic Asian recipe made with Thai spices and fish sauce.
Note: The recipe calls for 1/4 cup of chili sauce. DO NOT use the Asian Sriracha Rooster chili sauce, or a trip to the emergency room is in your future.
Use a tomato based chili sauce, like Heinz or Kikoman brand.
I added cilantro and chopped peanuts, and thought this easy dish was a winner.
Kids loved this dish as much as the grownups did.
Shrimp Pad Thai (inspired by Jenny, recipe from Martha):
8 ounces Thai rice-stick noodles (half a box)
1/4 cup tomato-based chili sauce (like Heinz or Kikoman, NOT sriracha)
1/4 cup fresh lime juice
3 tablespoons soy sauce
2 tablespoons light-brown sugar
1 tablespoon anchovy paste
4 tablespoons vegetable oil
4 garlic cloves, minced
1 pound peeled and deveined medium shrimp
3 cups bean sprouts, plus more for garnish
8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces
1 large egg, lightly beaten
ASSORTED GARNISHES (OPTIONAL)
1/3 cup chopped dry-roasted peanuts
Pinch of red-pepper flakes
3 cups bean sprouts, plus more for garnish
1/4 cup fresh cilantro
Lime wedges
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Bring a large pot of water to a boil; remove from heat. Stir in noodles; let soak until softened (but still undercooked), 8-10 minutes. Drain; rinse under cold water until cool.
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In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar, and anchovy paste. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, and cook until fragrant, about 30 seconds. Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer shrimp to a plate.
Return skillet to medium-high heat. Add remaining 2 tablespoons oil along with the noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY13HeJqt0An9epqpUBcMzvnYTfrYCOqjKMqbOG2_Mfsp6T63uPVEPwp9tWIiJCT1dzVEruEWPxTFG24Y4Gor9bs58KYXHKGvq55jCecKxFdNIQaFQbhRm6zp_6oOXkxi0DmGtmK32sU8/s400/pad+thai6.jpg)
Add bean sprouts, scallions, and shrimp. Pour in egg; toss until noodles are coated and cooked through, about 2 minutes. Serve, topped with garnishes, if desired.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtEVjgvAOjtl5xuI7XPK6KTou_jnpDNlt5JyJStRIDTEPqm7oBpcrXjE7Ip6-Jj5suh82A_haCH9e4fYTHJkqebx99YLr6MafECxsy7cZe2BCjk7svQDX32aTh9b66YvLa6jG-LQmZ_1Q/s400/pad+thai7.jpg)
Enjoy!
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Comments
mil/mimi
http://healthjunkie-foodyouwanttoeat.blogspot.com
jennyyyyy come home and make it again!!!!!!!
A 1/4 cup of sriracha - you are right, that wouldn't go well...